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Cream of Mushroom Soup

1 lb Mushrooms
1 Lemon, juice
3 oz Butter
1 Shallot OR 1 tb Onion chopped
1 sm Clove garlic
Salt & pepper
2 oz Flour
2 pt Beef stock
4 fl Double cream

Make a duxelles as follows. Chop garlic finely and add, with the onions or shallots, to 1/3 of the butter in a pan. Sweat, then cook gently till golden. Meanwhile prepare mushrooms, chop and sprinkle with lemon juice. When onions/shallots are golden, add mushrooms and cook. If they exude a great deal of liquid, strain and boil down separately to avoid overcooking the mushrooms. Season with salt, pepper and nutmeg.

Make a roux from remaining 2 oz of butter and the flour. Add stock and make a sauce as usual. Simmer 20 mins. Add mushroom duxelles and cook a further 10 mins. Just before serving, correct seasoning and add cream.

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