A recipe from Jane Grigson’s ” Vegetable Book”.
Chop the mushrooms coarsely and sprinkle with the lemon juice.
Melt the butter in a saucepan and gently cook the onion and garlic until soft.
Stir in the mushrooms and then the flour. Continue to cook for a couple of minutes.
Gradually stir in the stock, then simmer for 10-15 minutes. Season with salt and pepper, then liquidise.
Check the seasoning. Pour in the cream and warm through on a low heat without boiling. Serve immediately.