Like the zucchini soup, this was originally a Thermy recipe but adapts easily to the stovetop.
- 200g+ button mushrooms, loosely chopped
- 700g water + 2 stock cubes (or equivalent)
- 200g milk
- 50g plain flour
- 50g cream
- 40g cream cheese (no one said this would be healthy)
- salt to test
- fresh parsley
- Add all except the cream, parsley and cream cheese to a pot to simmer.
- After checking to see that mushrooms are nicely cooked, stir through the cream and cream cheese.
- Blend with a stab mixer.
- Serve with parsley garnish.