Common Edible Mushrooms

COMMON EDIBLE MUSHROOMS
therein. Wringe in the Joyce of one or two Lemmons, or else
putt in some Vinniger and putt in a little Nuttrnegg and two or
three Blades of Mace.
"If your Lord or Lady Loves not Oyle, Stewe them with a
Little Sweete Butter and a little White Wine."
MUSHROOM SOUP I *
Take i quart of any edible mushrooms, carefully cleaned. Put
in a covered pan with 3 pints of water, and boil slowly for one
hour. Rub the whole through a colander. Reject whatever does
not rub through readily. Add 1/2 pint of milk thickened with i
tablespoonful of flour, i ounce of butter, i dessertspoonful of
salt, and i teaspoonful of pepper. Bring to a boil, then serve. Other
vegetables, such as celery, can of course be added to increase the
nutritive value.
MUSHROOM SOUP 2 t
Saute the caps gently in butter until they are cooked through
but not browned. Put the stems through a medium fine grinder,
being careful to save the juice and return it to the ground mushrooms.
Slice the cooked caps thinly or put them through the
grinder, whichever you prefer.
For i pound of mushrooms, put i quart of rich top milk or
half cream and half whole milk into a double boiler. Add a green
onion or a slice of a mild dry onion and then the prepared mushrooms.
Bring slowly to a simmer. Add i cup or more of strong
chicken broth. With i teaspoonful of flour that has been cooked
but not browned in the butter in which the mushroom caps were
sauteed, thicken to the consistency of heavy cream. Remove the
onion, season to taste, and let stand in the double boiler until
served. Garnish with whipped cream dusted with paprika or with
finely chopped parsley.
* From Charles Mcllvaine and Robert K. MacAdam. One Thousand
American Fungi. Indianapolis: Bobbs-Merrill Co. 1902, 1930. Quoted by
special permission of the publisher.
t By courtesy of Mrs. Frances del Plaine, Minneapolis.
108