Mushroom Soup

A soup recipe found in “Cream Soups,Sauces,Entrees,Salads,
Hot Breads & Pies” published by Staley Sales Corporation in 1940s

Mushroom Soup

1 pound fresh mushrooms
4 tablespoons butter
2 tablespoons corn starch
1 pint (2 cups) whole milk
2 cups mushroom or beef stock
3/4 teaspoon salt


[1] Chop mushroom caps and tender parts of stems. Cook 3 minutes in butter over moderate heat. Add cornstarch; then the other ingredients.

[2] Boil the soup until thick and smooth while stirring constantly. Serve garnished with parsley.