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Mushroom Stroganoff Soup
Cook Time
20 Minutes
Ingredients
9
Servings
4
A tasty mushroom soup with a Schwartz twist. A great combination of mushrooms, sweetcorn and peas served in crusty bread.
Ingredients
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
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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