250 gm canned mushrooms, finely chopped and drained
40 gm flour 300 ml milk 600 ml chicken stock
1 tbsp lemon juice
1 tbsp chopped parsley
100 ml single cream
Salt + pepper
Paprika to garnish
50 gm butter
Melt the butter in a saucepan then stir in the flour.
Cook, stirring for one minute, then gradually stir in the stock and milk.
Bring to the boil, stirring constantly.
Add the mushrooms, salt and pepper to taste and lemon juice.
Simmer for 5 minutes then stir in the parsley and cream.
Reheat gently and do not allow to boil.
Pour into individual soup bowls and sprinkle with paprika.
Serve with crusty bread
