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"From Sandi's Recipe File"

Recipe Source: Soups from The Hamlyn Publishing Group Soups & Sandwiches Recipe File Serving Size: Makes 4 servings Have this recipe emailed to you!

Mushroom Soup Amount Ingredient 2 ounces butter 1 small onion 10 ounces mushrooms 2 ounces plain flour 1 pint chicken stock 2 teaspoons lemon juice 1/2 pint milk 1 tablespoon chopped parsley   Salt   Pepper

Preparation Instructions:

Melt the butter in a pan. Peel and finely chop the onion and fry it gently for 5 minutes. Wash and finely slice the mushrooms and add to the pan. Cook them for 5 minutes, stirring frequently. Stir in the flour and cook for 1 minute, stirring occasionally. Remove from the heat and gradually stir in the stock. Bring to the boil, stirring until the soup has thickened. Stir in the lemon juice and milk, cover and simmer for 25 minutes. Stir in the parsley and season well with salt and pepper.

To freeze: Pour into plastic cartons when cool and use within 6 months.

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