A creamy mushroom soup is a lovely thing on a cold, rainy day, especially when served with some toast or a hot potato gratin.
- 150gr Swiss brown mushrooms
- 1 small onion
- 1 tsp sunflower oil
- 250ml water
- 1/2 stock cube
- 2 tbs crème frâiche
Serves 1 as part of the Budget Challenge
Slice the mushrooms and the onion.
Heat the oil in a frying pan and bake the mushrooms and onion until brown.
Add the water and stock cube. Leave to simmer for 4 minutes.
Take off the heat, stir in the crème frâiche and serve.