FRENCH CREAM OF MUSHROOM SOUP

FRENCH CREAM OF MUSHROOM SOUP 3/4 lb. fresh mushrooms 1 cup of water 2 tablespoons butter 1 clove garlic, chopped (optional) 2 tablespoons flour 4 cups milk 1/2 cup cream a few gratings of nutmeg salt and pepper

Put the mushrooms in a saucepan with 1 tablespoon of butter, a few gratings of nutmeg, garlic, salt, and pepper, and 1 cup of water; cook over medium heat for 20 minutes, then process in a blender or press through a food mill. Cream 1 tablespoon of butter with 2 tablespoons of flour, add this to 4 cups of milk. When this thickens to the consistency of thin cream, add the mushrooms; just before serving add 1/2 cup of cream.

Serve with a pat of butter and milk or chowder crackers.

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