Creamy mushroom soup

Finding an easy and quick recipe to whip up for dinner after a busy day can be difficult. But have no fear, this creamy mushroom soup is both delicious and simple, plus it will warm those bellies on a cold winter night. With only a few ingredients it is affordable and can easily be made ahead of time and packed away ready to re-heat throughout the week.

Ingredients

• 1 brown onion, finely chopped
• 500g thinly sliced mushrooms
• 1 tablespoon Dijon mustard
• 4 cups chicken stock or vegetable stock
• 1/2 cup thickened cream

Method

1. Cook onion in a large saucepan over a medium heat, for five minutes. Add the mushroom, stirring until tender, followed by mustard and stock. Simmer for 15 minutes, stirring occasionally until heated through and coup begins to thicken. Set aside.
2. Once cooled slightly use a stick blender to blend to a smooth consistency. Add in half the cream.
3. Serve and top with remaining cream.