Cream of Mushroom Soup

Serves 3


  • 300ml chicken stock
  • 300ml fresh milk
  • 25g butter
  • 25g plain flour
  • slat and freshly ground black pepper
  • 15ml fresh parsley
  • 100g button mushrooms
  • 15ml lemon juice
  • 30ml fresh single cream
  • parsley – chopped, to serve

1. Method

Place stock, milk, butter and flour in a saucepan, heat stirring continuously until the mixture thickens and boils. Season lightly, add parsley and mushrooms, cover and simmer gently for 10 minutes.

Remove from the heat, stir in lemon juice and cream. Serve garnished with chopped parsley.

Recipe from Recipe Round-Up (Dairy Diaries)

Leave a Comment