Directions

1. 01

   Clean and chop mushrooms, and add to stock.

2. 02

   Cook twenty minutes and rub through a sieve.

3. 03

   Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.

4. 04

   Cream of Mushroom Soup ½ lb. mushrooms 4 cups White Stock III 1 slice onion ¼ cup butter ¼ cup flour 1 cup cream Salt.