March 5, 2012 by Lauren Leave a Comment I never thought to make cream of mushroom soup until Texas boy confessed that he loves mushrooms more than he loves me.
Once the button mushrooms are soft and tender, remove the bay leaf and place them in a blender along with the stock. Place into the preheated oven and bake for 35-40 minutes, or until the potato topping is crisp, golden-brown and cooked through and the filling is bubbling.


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He says it tastes better and is naturally lower in fat than the meat on more intensively farmed birds.


Bring to the boil, then cook over a medium heat for 5-7 minutes, or until the potatoes are turning tender but aren’t cooked through.



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