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Mushroom Stroganoff Soup
Ingredients
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450 gram (1 pound) button mushrooms, sliced
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25 gram (1 ounce) butter
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100 gram (4 ounce) sweet corn niblets
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100 gram (4 ounce) peas
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2 packets Creamy Mushroom Stroganoff Mix
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600 millilitre (1 pint) milk
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300 millilitre (½ pint) boiling water
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4 large crusty rolls or 1 large round loaf
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Schwartz Black Pepper to season
Key Products
Instructions
- 1 Preheat the oven to 200°C, 400°F, Gas Mark 6. Throw the mushrooms into a large saucepan with the butter. Fry for a few minutes and then add the remaing vegetables.
- 2 Make up the packet mix with the milk and pour into the saucepan with the boiling water. Season with black pepper and simmer for 10 minutes.
- 3 Meanwhile, scoop the bread from the centre of the bread rolls. Bake until they are very crisp. Place the bread in a bowl and spoon the soup into the middle before serving.
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