One quart of stock, one quart of milk, one gill of thick cream, half a can of mushrooms and the liquor, two ounces of butter, two ounces of flour, one teaspoon of salt. Put both stock and milk to boil separately; stir in a saucepan over the fire the butter and flour together till they bubble; pour on half the milk quickly stirring all the time; add the rest, and then the stock; when thick as cream and smooth, put in the liquor of the mushrooms, the salt, the mushrooms, and last the cream. Just before serving squeeze in a teaspoonful of lemon-juice, or serve cut lemon with it.

If you have successfully made white sauce (see recipe), there will be no danger of any of these soups being lumpy; but if such a thing does occur, strain it before adding the mushrooms or other article.