Cream of mushroom soup
About £0.64 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Mushrooms500g
- Onions1
- Garlic2 cloves
- Stock cubes2 cubes
- Double cream100ml
- Thyme5g
- Bread4 slices
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Soften the chopped onion (1) in butter (8 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the sliced mushrooms (500g), garlic (2 cloves) and thyme (5g) and cook until golden (8 min).
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Pour in 800ml stock and simmer (10 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Blend until smooth, stir in the cream (100ml) and season. Crusty bread (4 slices) on the side.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.