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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesMushroom Soup
Ingredients
Serves: 4
25 Gram Butter (1 oz) 25 Gram Plain flour (1 oz) 600 ml Chicken stock, or vegetable stock (1 pint) 300 ml Milk ( 1/2 pint) 1 Tablespoon Fresh parsley, chopped 175 Gram Mushrooms, wiped, finely chopped (6 oz) Salt and pepper 1 Tablespoon Lemon juice 2 Tablespoon Cream, optional Method
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.
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