Wild Mushroom Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large saucepan over a medium heat. Add the shallots and garlic, and cook for 5 minutes until softened.

Step 2

Add the fresh and dried mushrooms, and 600ml/21fl oz/2½ cups boiling water.

Step 3

Stir well and bring to the boil, then reduce the heat and simmer for 10 minutes or until the mushrooms are cooked.

Step 4

Remove from the heat and add the parsley and milk. Blend the soup using a blender or food processor. Season with sea salt and plenty of black pepper.

Step 5

Divide the soup among four freezerproof containers, then cool and freeze for up to 3 months any that you don't want to eat soon. Defrost overnight in the fridge. Reheat a portion before you go to work and transfer to a vacuum food flask -or reheat it at work.