Mushroom Soup With Chicken Stock
|Sweet milk||1 Pint|
|Mushrooms||1 Can (10 oz), chopped|
|Red pepper||To Taste|
|Whipped cream||1 Tablespoon|
Boil hen until very tender, making 1 quart of stock.
To the stock, add milk, mushrooms and half of the chicken breast, finely chopped.
Boil all together and add flour for thickening.
Flavor with salt, bay leaf and red pepper to taste.