Piping hot, creamy mushroom soup for one cooked and served in less than 10 minutes.
Prep time:5 mins
Cook time:7 mins
Place Edgell Sliced Mushrooms in Butter Sauce, frozen Birds Eye Chopped Onions, water and stock powder in a small saucepan. Bring to the boil and simmer for 5 minutes.
Remove from heat, puree soup then stir in cream. Reheat and serve garnished with chopped chives.
Reserve a little of the cream or serve with an extra small pot to swirl onto top of the soup. Serve with warmed or toasted flatbread.