In my teens, every Saturday morning my mum would make up a large pot of soup that we’d all dip into as we came and went during the day. Though she made her soups from scratch, I have particularly fond memories of Campbell’s Cream of Mushroom and Cream of Chicken soups which must have featured as a treat. This Cream of Mushroom soup knocks the socks off anything shop-bought though and has the added advantages of having very little cream in it and also working as a sauce for a pasta bake (recipe coming during the week).
This is a bit of a hybrid recipe that I’ve cobbled together from fancier ones – that include loads of porcini mushrooms with I never manage to have handy, and simpler ones that have so much cream they taste greasy.
Kiddie verdict: They have it in their heads that they hate mushrooms – though I suspect that’s more a hatred of the idea of them, possibly influenced by their uncle’s anti-mushroom campaign. They did help with chopping the veg and in fact, when I served it up, Woodie ate two mini bowls. The rolls are adored.