Twenty Quick Soups by Sarah Tyson Rorer

Peel half pound of good, fresh mushrooms; remove the lower part of stems. Wash the mushrooms, and chop them very fine with a silver knife. Put them in a saucepan, with one quart of good chicken stock. Cover and simmer gently thirty minutes; add teaspoonful of salt and simmer ten minutes longer. Put two tablespoonfuls of butter in another saucepan, add three tablespoonfuls of fine flour, mix and cook a minute without browning; add a half pint of thick cream to the mushrooms, then add the whole to the butter and flour, stir constantly until it just comes to boiling point; add dash of white pepper and serve in bouillon cups. Serve with whole wheat bread toasted in oven.