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Creamy Mushroom Soup

Good at any time of the day and incredibly cheap to make. Kids love this, especially with cheese-topped garlic bread.



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    Remove gills from the mushrooms and chop up quite large. Sweat off the shallots and garlic in butter until soft (no colour). Add the mushrooms and sweat down. Cover with the chicken stock, milk and cook out for about 20 minutes. Blitz and pass, adjust with cream and milk. Season with salt and pepper, and add a drizzle of extra virgin olive oil if you like. Serve with crusty bread, or for a real treat, cheese-topped garlic bread.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Creamy Mushroom Soup.


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