Wash one pound of mushrooms, skin and stem them. Put the skins and stems
in a saucepan with a cup of boiling water and boil ten minutes, strain
and add to this water the mushroom flaps chopped very fine, and cook
until tender, then press through a fine sieve. Melt two large heaping
tablespoonfuls of butter in a saucepan, and stir into it two heaping
tablespoonfuls of flour, and when smooth add a quart of rich milk, a
whole clove of garlic, salt and pepper to taste. When it boils and
thickens add the mushroom stock, let it boil up once, remove the clove
of garlic, turn the soup into the tureen and serve.