Mushroom Soup

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.