Serves 4

50 g (2 oz) English butter

40 g (1 1/2 oz) plain flour

600 ml (1 pint) chicken stock

450 ml (3/4 pint) milk

225 g (8 oz) mushrooms, wiped and finely chopped

30 ml (2 tbsp) chopped watercress

salt and freshly ground pepper

croutons to garnish

1.  Melt the butter in a saucepan, add the flour and cook gently for 3 - 4 minutes.

2.  Blend in the chicken stock and heat, stirring continuously until the soup thickens and boils.

3. Add the milk, mushrooms and watercress. Cook for 5 minutes; season. Serve hot garnished with croutons.

Variation

In place of the mushrooms and watercress, substitute 1 chopped onion fried in melted butter,

and 450 g (1 lb) chopped spinach, added with the milk.