"Take a good quantity of mushrooms, cut off the earthy ends and wash
them; stew them, with some butter, pepper, and salt, in a little good
stock until tender; take them out and chop them up until quite small;
prepare a good stock as for any other soup, and add it to the mushrooms
and the liquor they have been stewed in. Boil all together and serve.
If white soup be desired, use the white button-mushrooms and a good
veal stock, adding a spoonful of cream or a little milk, as the color
may require."--_W. Smith_.
Other mushrooms may be substituted for the ordinary Campestris above
mentioned. A very good mock oyster soup may be prepared from the
mushrooms Hydnum and the _Agaricus ostreatus_.