Mushroom Soup

A great soup that is ready in less that 15 minutes!

Ingredients Method

Serves 4

Butter - 25g (1 oz)
Plain flour - 25g (1 oz)
Chicken stock - 600 ml (1 pint), or vegetable stock
Milk - 300 ml ( pint)
Fresh parsley - 1 tbsp, chopped
Mushrooms - 175g (6 oz), wiped, finely chopped
Salt and pepper
Lemon juice - 1 tbsp
Cream - 2 tbsp, optional


Place all the ingredients except the lemon juice and cream in a large saucepan. Bring to the boil over a moderate heat, whisking continuously.

Cover and simmer for about 10 minutes.

Remove from the heat and add the lemon juice and cream, if using, stirring well. Adjust the seasoning and reheat gently without boiling.

Pour the soup into a warmed tureen or individual soup bowls and serve immediately.