Creamy Mushroom Soup | Week 2

Week 2 is just as simple, if not easier than week one! Remember to check out the list of all 52 recipes.

I promise you won’t buy another tin of mushroom soup – I know I won’t!  I’ve taken lots of photographs again and to be honest its a 15 minute soup so looks a lot more work than it is – knock it up in a hurry for visitors or make a huge batch and freeze some for later.

The croutons can be baked then frozen too and taken out in batches as and when needed.
Preheat oven to 220 degrees c.
In a large saucepan melt the butter and add the garlic, onions, herbs, salt and pepper. Stir frequently until the onions just start to brown.Add the mushrooms and all liquid except the milk and cream!Let it cook for around 5 minutes until the mushrooms have reduced.
Depending if you want smooth or chunky soup will depend on whether you want to hand blend or liquidise. If you want to you can take out a scoop of mushrooms and blend the rest – popping the rest of the mushrooms back in for a little texture.
Add the milk and cream and simmer for another 5 minutes.To make the croutons simply cut up a loaf of bread so that the slices are around 1 inch thick. Dice and spray with oil, mix with salt and pepper to taste Pop in the oven for around 8/10 minutes. Turning occasionally.Serve with additional swirl of cream and enjoy.Hope you like the recipe and remember to let me know what you think.