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Recipe for "mushroom-soup"

NAME

     MUSHROOM-SOUP - 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.

INGREDIENTS (Serves 4-6)

     250 g     mushrooms
     600 ml    milk
     1         stock cube (beef or chicken)
     25 g      butter
     30 ml     flour
     30 ml     lemon juice
               salt, white pepper

PROCEDURE

          (1)  Wash mushrooms and cut into slices.
          (2)  Melt butter over medium heat.
          (3)  Fry the mushrooms for about 2 minutes or so.
          (4)  Stir in flour to form a thickish paste.
          (5)  Gradually stir in the milk and stock  while  heat-
               ing.
          (6)  Add the lemon juice and seasoning,  bring  to  the
               boil.
          (7)  Simmer for about 10  minutes  (or  longer  if  you
               want).

NOTES

     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)

RATING

     Difficulty: easy.  Time: 5 minutes preparation,  30  minutes
     cooking.  Precision: approximate measurement OK.

CONTRIBUTOR

     Julian Onions
     University of Nottingham, Nottingham, UK.
     jpo@cs.nott.ac.uk