Mushroom Stroganoff Soup

Mushroom Stroganoff Soup

Mushroom Stroganoff Soup

Cook Time
20 Minutes
A tasty mushroom soup with a Schwartz twist. A great combination of mushrooms, sweetcorn and peas served in crusty bread.
  • 450 gram (1 pound) button mushrooms, sliced

  • 25 gram (1 ounce) butter

  • 100 gram (4 ounce) sweet corn niblets

  • 100 gram (4 ounce) peas

  • 2 packets Creamy Mushroom Stroganoff Mix

  • 600 millilitre (1 pint) milk

  • 300 millilitre (½ pint) boiling water

  • 4 large crusty rolls or 1 large round loaf

  • Schwartz Black Pepper to season


  • 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.