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Recipe by: gillian
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See below ingredients and instructions of the recipe
8 oz Mushrooms 2 T Butter
2 1/2 C Milk 2 T Flour
1 Stock cube 2 T Lemon juice
-(beef or chicken) Salt, white pepper
Wash mushrooms and cut into slices. Melt butter over medium heat. Fry the
mushrooms for about 2 minutes or so.
Stir in flour to form a thick-ish paste. Gradually stir in the milk and
stock while heating. Add the lemon juice and seasoning, bring to the boil.
Simmer for about 10 minutes (or longer if you want).
NOTES:
* Quick and easy mushroom soup -- This is based on a recipe my sister got
from her high school cookery class. It's easy to make whilst constructing
a more involved main course. Yield: Serves 4-6.
* My sister insists on using a chicken stock cube, but I prefer beef.
Chicken gives you a lighter colour, but I prefer the darker colour given by
the beef. (Of course, real stock is better, but takes time to prepare)
: Difficulty: easy.
: Time: 5 minutes preparation, 30 minutes cooking.
: Precision: approximate measurement OK.
: Julian Onions
: University of Nottingham, Nottingham, UK.
: jpo#cs.nott.ac.uk
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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