Mushroom & Mustard soup

Mushroom & Mustard soup

From the kitchen of  EBATEM

servings |  2
estimated Points® per serving | 0.5

150g button mushrooms, small onion, clove garlic, 1 tsp dried thyme, 1 tbsp sherry, 2 tbsp half fat creme fraiche, 2 tsps wholegrain mustard, salt & pepper, 3/4 pint veg stock

Chop the onion and soften in spray oil, adding the crushed garlic clove after a couple of minutes. Then add in the button mushrooms (chopped), the tsp thyme and the sherry. Simmer for a couple of minutes. Finally add the stock and cook for about 20 mins. Once cooked, add salt and pepper and liquidise the soup. Add the creme fraiche and mustard and liquidise again.

Take care on reheating, don't boil as the creme fraiche may separate!