Recipes

• Recipes
• Soup
• Mushroom Stroganoff Soup

• Email
• Print
• Download
• Save to Folder

• Serves 4
• Easy
• Cook 20 mins
• • 1
  • 2
  • 3
  • 4
  • 5
  181 Rating(s)

Ingredients

• 450 g (1 lb) button mushrooms, sliced
• 25 g (1 oz) butter
• 100 g (4 oz) sweet corn niblets
• 100 g (4 oz) peas
• 2 packets Schwartz Mix for Creamy Mushroom Stroganoff
• 600 ml (1 pint) milk
• 300 ml (1/2 pint) boiling water
• 4 large crusty rolls or 1 large round loaf
• black pepper

A tasty mushroom soup with a Schwartz twist. A great combination of mushrooms, sweetcorn and peas served in crusty bread.

Method

Step 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.

Step 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.

Step 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.

If you like this recipe why not try…

Creamy Mushroom Stroganoff