Cold Mushroom Soup
|Finely chopped chives/Spring onions||1 Tablespoon|
|White stock||1 Pint|
|Single cream||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Chop the mushrooms very finely and simmer together with the chives or spring onions in the white stock for 10 minutes only.
Blend the cornflour with the milk, add to the soup and cook until thickened.
Taste and season well.
When quite cold, stir in the cream.
Put into 4 soup cups, and garnish with chopped parsley.