Cream of Mushroom Soup

 Ingredients

• 750g Mushrooms
• 4 tbsp lemon juice
• 3 shallots
• 75g butter
• 75g flour
• 1,5ltr chicken stock
• salt and pepper
• 300ml creme fraiche

  Method

1. Set 6 mushrooms aside for garnish and chop the remainder
2. Put the chopped mushrooms in a bowl and sprinkle with lemon juice.
3. Peel and chop the shallots.
4. In a frying pan melt the butter and fry the shallots and mushrooms until all the liquid has boiled off.
5. Stir in the flour and cook for a couple of minutes.
6. Add the stock and bring to the boil stirring continuously.
7. Simmer for 15 mnutes.
8. Using a blender or liquidiser spin until smooth.
9. Return to the pan and stir in the creme fraiche.  Simmer for 10 minutes.
10. Chop the 6 reserved mushrooms.  Sprinkle with lemon juice and serve hot.

 To raise money for the Scouts we ran an American Thanksgiving Dinner.  This was the delicious second course.