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Meadow Mushroom Soup

This October a huge number of meadow mushrooms, agaricus campestris, have sprung up in the church lawn. They are delicious raw or fried in butter. After a rain they did look as if they were flecked with drops of blood— I hesitate to mention it, but they were delicious raw anyway. And the older black-gilled ones are fine to eat, raw or cooked. I made soup very successfully. They weren’t collecting worms or bugs, which made them good for soup. I combined cut-up mushrooms with milk, onion flakes, MSG, salt, and pepper (too much pepper, as it turned out). I was able to dilute it heavily with more milk and it still remained flavorful. It didn’t turn black— more a sort of oyster stew color. I think butter would have helped.

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