Creamy Lamb Soup with Mushrooms
4 lamb chump chops
1 cup milk
1 ½ cups water
1 large onion, finely chopped
200g button mushrooms, chopped
¼ cup plain flour
1 large beef stock cube
Remove fat from chops. Heat milk and water in a saucepan and add chops. Bring to the boil, reduce heat, and simmer for 15 minutes or until chops are tender. Remove chops, cut meat finely and reserve liquid.
Melt butter in medium saucepan, add onion and cook over medium heat for 2 minutes or until onions have softened.. Add mushrooms to pan and stir over medium heat for about 2 minutes.
Blend flour with a little of the reserved liquid, add stock cube, and stir over high heat until mixture boils and thickens. Add cream, reheat without boiling and serve.
Note: soup can be made up to 3 days ahead. Keep covered in refrigerator.