For the soup:

To serve:

  • Cheddar cheese 150.0 g
  • Baguettes 200.0 g



  1. 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.
  2. 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.