8 oz/250g mushrooms finely chopped 2 oz/50g of butter 1 oz/25g plain flour 1 pt/570mls/2 1/2 cups of milk salt and pepper 1/4 pt/150mls chicken stock 1/4 pt/150mls single cream 2 egg yolks Parsley (for garnish)
Melt the butter in a saucepan, remove from the heat and stir in the flour. Replace over a low heat for 1 to 2 mins. Remove from the heat again and gradually add the milk stirring all the time. Add the mushrooms, season and add the stock.*
Stir well and bring to the boil then cook gently for 15 mins. Mix the cream and yolks together and stir into the hot soup Reheat, season to taste, serve hot, with a sprinkling of parsley and lots of your favourite chunks of bread.
*At this point you could liquidise - just depends on how you enjoy/prefer your soup.