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- Cut the stems of the Mushrooms and peel the heads. Clean thoroughly and slice.
- Cook Mushrooms gently in hot butter for 5 minutes.
- Mix in the flour thoroughly then stir whilst adding milk.
- Cook at low heat until the soup is smooth and thick.
- Add salt and pepper to taste.
- Mix the grated lemon peel with a little whipped cream and place a blob on the soup after it has been poured into bowls.