Sufra Dayma

Quick Mushroom Soup

By Moushira Abdel-Malek

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Ingredients:

250gms. canned mushrooms (finely chopped and drained)
40gms. flour
300ml. milk
600ml. chicken stock
1 tbsp. lemon juice
1 tbsp. chopped parsley
100ml. single cream
Salt + pepper
Paprika to garnish
50gms. butter

Method:

Melt the butter in a saucepan then stir in the flour. Cook, stirring for one minute, then gradually stir in the stock and milk. Bring to the boil, stirring constantly. Add the mushrooms, salt and pepper to taste, and lemon juice. Simmer for 5 minutes, then stir in the parsley and cream. Reheat gently and do not allow to boil. Pour into individual soup bowls and sprinkle with paprika. Serve with crusty bread.