Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Yield: 6
Ingredients: 125 g of fresh mushrooms; "two cups" of water; "two soup spoons" of butter or margarine; "two soup spoons" of wheat flour; "one tablespoon" of salt; "two cups" of milk; chopped parsley

1
125 g of fresh mushrooms
2
"two cups" of water
3
"two soup spoons" of butter or margarine
4
"two soup spoons" of wheat flour
5
"one tablespoon" of salt
6
"two cups" of milk
7
chopped parsley

Ingredients

1
125 g of fresh mushrooms
2
"two cups" of water
3
"two soup spoons" of butter or margarine
4
"two soup spoons" of wheat flour
5
"one tablespoon" of salt
6
"two cups" of milk
7
chopped parsley

Directions

1
Wash the mushrooms and cook them in water until they're soft
2
Melt the butter, add the flour and salt, then gradually add the milk while stirring constantly until it thickens
3
Add the chopped mushrooms with the water they were cooked in
4
Season and serve garnished with chopped parsley
5
If desired, make a richer soup by using half milk and half heavy cream
6
Serves 6 people.