Mushroom Soup

I love mushrooms, and I love mushroom soup. (A handy tip, by the way, is that if you're using tinned mushroom soup, you can perk it up no end by putting in a couple of chopped fresh mushrooms when you're heating it up!)

This is a quick and easy (and slightly cheating) way of making soup, so you can impress visitors by your cooking.

Ingredients

100g mushrooms (wild ones, not button mushrooms, have the best taste, but you can use either)
500mls chicken stock (one stock cube + 500mls water)
1 small tin evaporated milk (disgusting to drink, great for cooking)
50g margarine
30g plain flour
15-30mls bottled lemon juice
1.25mls grated nutmeg
2 tablespoons chopped parsley

Instructions

• Place water & stock cube in a small pan and heat it to dissolve the cube.


• Roughly "process" mushrooms in a blender. Don't make them too fine, mushroom soup is nice if you can see bits of mushroom in it!


• Melt margarine in a medium sized pan. Saute mushrooms in the margarine.


• Remove the pan from the heat. Add the flour and stir it until it reaches a paste-like consistency.


• Still off the heat add the stock gradually, stirring all the time to prevent lumps forming.


• Add nutmeg and seasonings and stir over a moderate heat, until its boiling.


• Partially cover and simmer the mixture for ten (10) minutes.


• Just before serving add parsley, lemon juice and evaporated milk. Stir well and adjust seasonings if necessary.

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