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