Recipe: Quick Home-made Tomato Soup

Recently, I posted the chocolate mug cake recipe as I thought it might be useful for my son who is off to university-land later this year.  He's keen now to learn how to cook quick, cheap and nourishing meals, so here's one I got him to make for us a couple of days ago.

We are great lovers of tomato soup in this house, and think home-made is SO much better than the shop-bought tinned stuff.  Don't get me wrong, tinned soup is great because it's convenient (and I guess number one son will eat a lot of it during his time at uni!), but I always find it quite concentrated...  He was surprised how good this soup tasted when we sat down to eat it, and commented on how easy it was.  So, here's the simple, quick and cheap recipe, and I hope you like it.

Recipe: Mushroom and Bread Soup with Parsley

Today I'd like to share a recipe for a soup that I made recently. You know how it is when you've run out of things to make...you start searching for inspiration. Well it was a day such as this when I remembered that I had a cook book with nothing but soup recipes in it. Since we're in the depths of winter, a bowl of hot soup is always welcome. So I thumbed through and found one soup recipe in particular that didn't take too many ingredients. It looked simple enough so I gave it a go.

It's called mushroom and bread soup with parsley. It's thickened with bread and it's a rich mushroom soup that's very satisfying. Here's the recipe:

Ingredients:

75g /3oz /6 tablespoons of unsalted butter
900g/ 2 pounds of portobello mushrooms, sliced
2 onions, roughly chopped
600ml/ 1 pint/ 2 and a half cups milk
8 slices of white bread
60ml/ 4 tablespoons chopped fresh parsley
300ml/ half pint/ 1 and a quarter cups double (heavy) cream
salt and black pepper