|Chop the onions and mushrooms separately. ||20 minutes |
|Unwrap all the butter onto a plate; retain the paper for later use.
Melt the butter in the cauldron. ||5 minutes |
|Add the onions to the butter, and crush in the garlic. Cook over a low
heat until the onions are soft. ||10 minutes |
|Add the mushrooms to the onions and cook for about 5 minutes.
||5 minutes |
|Mix in the flour, and about ½ pint water || |
|Cook for 15 minutes, adding a little more water if necessary.
||15 minutes |
|Add the rest of the water, crush in the stock cubes, and bring to the
boil. ||40 minutes |
|Lower to medium heat and cook for about 10 minutes, stirring often.
||10 minutes |
|Add the milk and turn to a low heat (do NOT boil after
adding milk). |
|Add salt, pepper and lemon juice, and let cook for a few minutes.
||20 - 30 minutes |