Mushroom Soup

Lemon juice changes things up a bit from the standard cream of mushroom.

Melt butter; add flour and cook gently for 3 to 4 minutes. Add chicken stock; blend well and bring to a boil, stirring all the time. Add milk, mushrooms, parsley and lemon juice, and cook for 5 minutes. Stir in cream and season to taste with salt and freshly ground black pepper. Serve hot or cold.

By Alex Gibbons

Ingredients

5 servings

4 tablespoons butter
3 tablespoons flour
20 oz chicken stock
10 oz milk
1/2 pound dark or wild mushrooms washed and finely chopped
2 tablespoons chopped parsley
5 oz heavy cream
salt
ground black pepper
1 tablespoon lemon juice