400g DENNY Exotic Mushrooms, sliced

2 Tbsp butter

1 red onion, diced

2 cloves garlic, finely diced

1 Tbsp fresh thyme

1 tin DENNY Cream of Mushroom Soup

2 cups vegetable stock

Sea salt

Freshly ground black pepper


Heat butter in a large pot. Add the onion, garlic and thyme and sauté until softened. Add the mushrooms and continue to cook until tender.

Reserve one large spoonful of the cooked mushrooms for dressing the soup and keep them warm in a small pan.

Into the pot, add the DENNY Cream of Mushroom Soup and stir well. Simmer for 5 minutes until thick. Add the vegetable stock and bring to the boil. Switch off the heat and very carefully blend the soup using an immersion blender. Adjust seasoning.

Serve the soup while steaming hot and top with the reserved exotic mushrooms and some freshly ground black pepper.

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