Prepare a bouillon from 3 lbs of beef and spices. Strain the bouillon. An hour before dinner, blanch a dish of clean, fresh mushrooms in boiling water. These may be boletus mushrooms, yellow-brown boletus [Boletus luteus], saffron milk-cap or milk-agaric, but not woolly milk-caps. Fry the blanched mushrooms and an onion in butter and sprinkle them with 1 spoon of flour. Pour on bouillon, add 6–9 potatoes, and cook [until tender]. Add a handful of minced green onions, some salt, and sour or fresh cream. Boil thoroughly, pour into a soup tureen, and serve strewn with greens and black pepper.