Mushroom Cream Soup Recipe

Fry four onions till they are brown. Add them to three pints of water,
with four carrots, a slice of white crumb of bread, five potatoes, a
celery and a bunch of parsley, which you must take out before passing the
soup through the sieve. A few tomatoes make the soup better; if they are
tinned, do not add them till after the soup has been passed through the
tammy; if they are fresh, put them in with the other vegetables. Simmer
for an hour, add pepper and salt before serving.
[_V. Verachtert._]

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