Mushroom Stalk Soup

• ¼ lb mushroom stalks
• 2 oz fresh butter
• ½ a shal

Slice the mushroom stalks thinly into rounds. Melt the butter in a thick saucepan. Put in a piece of shallot and bay leaf, coat them with the melted butter, and add the sliced mushroom stalks, sautéing them until they are almost cooked. If wine is being used it should be poured into the pan at this point, and the heat raised for a moment to disperse the alcohol. Then the flour should be sprinkl