2 oz (50g) butter
8 oz (225g) mushrooms, sliced
10 fl oz (300ml) chicken stock
10 fl oz (300ml) milk
1 tblsp flour
salt and pepper
1. Melt 3/4 of butter in pan, add mushrooms and fry for 3 minutes.
2. Pour in stock and milk, bring to the boil then simmer, covered, for 20 minutes.
3. Purée in liquidiser.
4. Melt remaining butter in rinsed out pan, stir in flour to form smooth paste.
5. Gradually stir in puréed soup and bring back to the boil.
6. Season to taste.
Joan Boyd, North Uist and Grimsay