Wash and stem 1/2 lb. mushrooms.
Cook the stems for 20 min. in 3 cups, boiling water.
Discard the stems and use the liquid left in place of the vegetable water in the recipe for Cream Soup.
Saute the sliced mushroom caps in the fat for about 5 min.
Continue as for Cream Soup, adding mushroom caps instead of pureed vegetables.