Let's start at the top of the menu.
Creamy Mushroom and Sweetcorn soup. Couldn't find my last pack of defrosted Chicken fillets so had to improvise.
1 punnet mushroom (wiped and sliced. never wash mushroom with water) 1 litre milk 2 pkt cream of mushroom soup 1 can sweetcorn 1 tub cream
Add pkts soup and milk in pot and stir till dissolved. Add mushroom and once soup thickens remove from heat and add sweetcorn. Return to heat and simmer stirring so it doesn't stick. (Add milk or water to get the consistency you like) Pop into a blender (not all at once, in batches.) Transfer to new pot and add cream.You dont have to add it all. Stir through and heat slowly just before serving even in micro.
Extra: I blend sweetcorn and a little cream in blender to drizzle on top just before serving.
Tip: add milk or water to thin out. Soup will thicken when it's cold. Regeat and whisk through to make fresh. Add milk if needed.
THE COLOUR IS NOT TO EVERYONE'S LIKING BUT ONCE TASTED THEY'LL BE CONVERTED!