Print Cream Mushroom Soup Recipe
Cream Mushroom Soup
1 Tablespoon Butter or margarine Softened
1 Teaspoon Flour plus additional
3 Cups Milk up to 1
1/4 Pound Mushroom fresh - chopped
1. Cook mushrooms in double boiler with enough water to cover well, for 20 minutes.

2. Add milk and thicken with flour and butter rubbed smooth and dissolved in a little of the hot milk before adding to soup.

3. Season and boil to cook flour. Add spoonful whipped cream in each serving.