CAMELOT FANTASIES

Mushroom soup

Preparation time: 10 minutes
Cooking time: 20-30 minutes

Ingredients for four

8 oz. (225g.) mushrooms, wiped
2 oz. (50g.) butter
About 12 fl. oz. (350ml.) milk
1 tablespoon plain flour
Salt and pepper
3-4 tablespoons single cream

Keep two or three small mushrooms for garnishing. Slice or chop the rest and cook them gently with half the butter in a covered pan for about 10 minutes, or until they are tender.

Pass the mushrooms through a sieve or food mill, keeping them coarse rather than pureed; this gives the soup a more interesting texture.

Strain the juice from the mushrooms and make it up to 3/4 pint (450ml.) with the milk. Melt the remaining butter in a pan, stir in the flour and gradually add the liquid, stirring over medium heat until it is smooth and thick. Add the mushrooms. Season with salt and pepper and bring to the boil. Simmer for 2-3 minutes.

Just before serving, spoon in the cream and stir it round a little to give the soup a marbled appearance. Thinly slice the raw mushrooms saved for garnishing and float them on the soup.