INGREDIENTS

• 2 oz. butter
• 1½ oz. flour
• 1 pt. chicken stock
• ½ pt. milk
• ½ lb. mushrooms, washed and finely chopped
• 2 tbsp. chopped parsley
• juice of 1 lemon
• ¼ pt. double cream
• salt and pepper

SERVES: 4-6 | PREP: 5 mins | COOK: 10 mins

1. Melt the butter in a saucepan, stir in the flour and cook gently for 3-4 minutes.
2. Add the chicken stock, blend well and bring to the boil, stirring all the time.
3. Add the milk, the chopped mushrooms, the parsley and lemon juice and simmer for 5 minutes.
4. Stir in the cream and season to taste.