Ingredients (serves 4):

• For the Soup:
 o 25g butter or margarine
 o 25g flour
 o 600ml chicken stock
 o 300ml milk
 o 15ml chopped fresh parsley
 o 175g mushrooms, wiped and finely chopped
 o Salt and pepper
 o 15ml lemon juice
 o 30ml cream

• For the Wheaten Bread:
 o 12oz wholemeal flour
 o 8oz plain flour
 o 1oz wheat germ
 o 1 tsp baking soda
 o 1 egg, beaten
 o 1 pt butter milk

Method:

• For the Soup:
 o Place all the ingredients, except the lemon juice and cream in a large saucepan
 o Bring to the boil over a moderate heat, whisking continuously, cover and simmer for around 10 minutes
 o Remove from the heat and add the lemon juice and cream, stirring well
 o Adjust seasoning and reheat gently without boiling
 o Pour the soup into warmed individual bowls and serve

• For the Bread:
 o Preheat oven to 200^oC
 o Lightly grease and flour a baking tray
 o Put all the dry ingredients in a large bowl and mix together
 o Make a well in the centre and add the beat egg and most of the butter milk
 o Mix to form a soft dough.  It should be slightly sticky, but not sloppy
 o Turn onto a floured board and shape into a round
 o Put on a baking tray and bake for 15 minutes at 220^oC, then reduce to 200^oC for 20 minutes
o The bread is cooked when it sounds hollow when tapped on the bottom.