Ingredients
For the soup:
-
Ale 500 ml
-
Water 2 l
To serve:
-
Cheddar cheese 150 g
-
Baguettes 200 g
Preparation
-
For the soup:
- Pour the ale in to a saucepan and bring to the boil.
- Reduce by half then pour in the water and bring back to the boil.
- Whisk in the KNORR Classic Cream of Mushroom soup then reduce the heat and simmer for 2 minutes.
-
To serve:
- Slice the baguette into thin slices and place on to a tray.
- Toast the bread on one side then turn and grate the cheese on top.
- Place back under the grill and melt the cheese then grate the remaining cheese into the soup.
- Pour in to serving bowls and garnish with straw potatoes, chopped chives, fried mushroom slices, crème fraiche and cheese crouton.
