Cream of Wild Mushroom Soup

If wild mushrooms are used, soak in salted cold water for 3 to 4 minutes to get rid of insects. If domestic, simply brush or wipe with a damp cloth. Put aside 2 or 3 small attractive mushrooms to slice for garnish.

Slice or chop the mushrooms and cook in 2 ounces of butter in a medium skillet. Cover and cook for about 10 minutes or just until tender.

Chop the cooked mushrooms in a food processor or pass through a food mill. Don't puree. Keep the particles coarse to give the soup an interesting texture.

Strain the mushrooms into a bowl to capture the cooking liquid. Set mushrooms aside. Add milk or cream to the liquid to make a total of 3 cups.

Melt the remaining butter in a pan, stir in the flour and cook gently for a moment or so until it bubbles. Gradually add the milk mixture, stirring over medium heat until the soup is smooth and thick, about 5 minutes.

Add the mushrooms. Season with salt and pepper and bring just to a boil. Turn down the heat and simmer for 2 ro 3 minutes, stirring occasionally.

Just before serving you may wish to spoon in the heavy cream to give it a marbled effect. Float the thinly sliced raw mushrooms on the surface of the soup and serve.