Mushroom Stroganoff Soup

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

20 mins Cook Time
20 mins Cook Time
  • 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.

  • 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.

  • 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.