Butter - 25g (1 oz)
Plain flour - 25g (1 oz)
Chicken stock - 600 ml (1 pint), or vegetable stock
Milk - 300 ml (½ pint)
Fresh parsley - 1 tbsp, chopped
Mushrooms - 175g (6 oz), wiped, finely chopped
Salt and pepper
Lemon juice - 1 tbsp
Cream - 2 tbsp, optional
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.