Cream of Mushroom Soup
Soup is absolutely the best food companion to have during the winter or even during chilly nights throughout the year. Therefore, it is also an absolute must to make it delicious and comforting! One of our favourites will always be good old Cream of Mushroom Soup. If you love mushrooms and soup, then Cream of Mushroom Soup is definitely the meal for you!
Method
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Saute onion and garlic in a large pot for 2 minutes.
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Add mushrooms and mix well, cook for another 3 minutes.
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Add the stock powder, Worcestershire sauce, barbecue sauce, French onion soup mix and water to the pot and mix well.
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Bring to the boil then simmer for 30 minutes.
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In a small bowl, combine the cornflour and evaporated milk then add to the pot while stirring, it should thicken slightly.
Recipe Hints and Tips:
- Cream of Mushroom Soup can be frozen. Cool to room temperature and 3/4 fill a ziplock bag. Mark the date and contents and freeze for up to six weeks.
- Serve hot in bowls with cheese toasts.
- For a smoother soup, use a stick mixer or blender before serving.
- Recipe submitted by Cassandra Billingsley
