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A HEARTY

MUSHROOM SOUP

IT’S MAGIC!!

The tomato has origins tracing back to the early Aztecs around 700 A.D.

It was not until around the 16th century that Europeans were introduced to this fruit when the early explorers set sail.

The Europeans admired the tomato for its beauty but believed that it was poisonous, as its appearance was similar to the wolf peach.

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Microwave:

Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.

Cooker:

Pour into a pan, over a medium heat bring to the boil stirring occasionally.

Water, mushrooms (28%), onions, celery, cream (milk), butter (milk), vegetable stock [salt, yeast extract, rice flour, vegetables [onions, celery, carrots, parsley] sunflower oil, turmeric], salt, black pepper.

per 100g

Make chunky cheese croutons. Stamp out rounds of bread with a small cookie cutter. Fry gently in butter or olive oil. Grate a little of your favourite cheese over the top, then melt it under the grill. Float on soup just before serving.

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