Mushroom Soup

1. In a large pot, melt the butter and add the flour, cooking gently for about 3-4 minutes while stirring.  Don’t let this burn or the soup will taste like old socks.

2.  Add the chicken stock and stir it in well. Bring this to the boil, stirring continuously.

3.  Add the milk, mushrooms, parsley and lemon juice and cook gently for 5-7 minutes while stirring.

4.  Stir in the cream and season with salt and pepper to taste.  To serve you can sprinkle some extra chopped parsley and/or some drops of extra virgin olive oil on the soup as shown in the picture above.

If you prefer a chunky soup, I suggest you chop the raw mushrooms to the size/texture you want in the end product.  In our house we use a handheld stick blender to blend the soup to oblivion at the end to give a nice smooth and creamy soup.

Unblended

Blended