This section is from the book "Around-The-World Cook Book", by Mary Louise Barroll. Also available from Amazon: Around-the-world cook book.
Chicken stock, 1 quart,
Chopped mushrooms, 1/4 pound,
Butter, 2 tablespoons,
Flour, 2 tablespoons,
Onion, 1 slice,
Cream, 1 cup,
Salt, baking-powder.
Remove the fat from a quart of chicken stock and stir into it a quarter of a pound of mushrooms chopped, and a slice of onion. Simmer for 20 minutes, and then run it through a colander and return it to the fire. Thicken with the butter and flour, and stir until smooth; then beat in a cup of rich cream, containing a pinch of baking-powder, and season with salt and pepper.
 
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