My mother’s recipe for Mushroom Soup – Chrissie

Ingredients:
One pound of mushrooms
Four ounces of onions
One 1/2 ounces of butter
One ounce of flour salt and freshly ground pepper
One pint of milk
One pint home made chicken stock

Method:
Chop the onions finely. Melt the butter in a saucepan on a gentle heat. Toss the onions in it, cover and sweat until soft and completely cooked.
Meanwhile, chop up the mushrooms very finely. Add to the saucepan and cook for 3-4 minutes. Now stir in the flour, cook on a low heat for 2-3 minutes, season with salt and freshly ground pepper, then add the stock and milk gradually, stirring all the time. Increase the heat and bring to the boil. Taste, add a dash of cream if necessary and serve.

We pick the wild mushrooms on the pasture fields on our farm!  Warning - Some mushrooms are poisonous and if in doubt DON’T TOUCH! - Chrissie