This delicious soup, finished wiih fresh cream, brings the open air goodness of the woods and fields to your table.

Serves 4

25 g (1 oz) English butter

25 g (1 oz) flour

500 ml (1/2 pint) chicken stock

300 ml (1/2 pint) milk

15 ml (1 tbsp) chopped fresh parsley

100 g (4 oz) mushrooms, wiped and finely chopped

salt and freshly ground pepper

15 ml (1 tbsp) lemon juice

30 ml (2 tbsp) fresh cream

1. Place all the ingredients except lemon juice and fresh cream in a large saucepan. Bring to the boil, whisking continuously. over a moderate heat. Cover and simmer for 10 minutes.

2.  Remove from the heat and add the lemon juice and fresh cream, stirring well.

3.  Pour into a tureen or individual dishes, and serve immediately with melba toast.