1. Melt butter in a large pan and fry the spring onions until soft but not browned.

2. Add the mushrooms and fry for 5 minutes.

3. Stir in the flour and cook for 2 minutes. Gradually add the stock, stirring until the soup thickens.

4. Cover and simmer gently for 10 minutes. Add the milk and season with salt and pepper.

Serve hot.

Serves 4.