CityPlaza) and indulge in them while the grown-ups were eating pizzas and salad.
I stopped going to Pizza Hut a long time ago when I discovered how pizzas should be like, so the taste of their cream of mushroom soup is buried in a distant corner of my memory. I actually think that I probably wouldn't like it any more, but I do have my own version that I can resort to in moments of desperation. It's based on Simon Hopkinson's recipe, but I've streamlined the preparation somewhat. The large amount of mushrooms thickens the soup naturally after blending, so there is no need to make a roux or add any potato to the soup.
Cream of mushroom soup
240g (8 oz.) white button mushrooms, wiped and sliced - or any fresh mushrooms, really!
125ml (1/2 cup) whole milk
125ml (1/2 cup) whipping cream
1 onion, chopped
325ml (1 1/2 cup) chicken or vegetable stock
30g (2 tbsp) butter
Salt and black pepper
Freshly grated Parmesan, to serve (optional)
In a large saucepan, saute the onions in the butter until slightly pale golden. Add the mushrooms to the pan and continue to cook until their edges begin to brown as well. Pour in the stock and let simmer for 5 minutes.
Meanwhile, put the milk and cream in your blender - it's fine for them to be cold. Add the mushroom-onion-stock to the blender, add a few grinds of the pepper mill, and whizz everything together until absolutely smooth and creamy.
Return the mixture to the saucepan and reheat gently without boiling. Season the soup with salt. Simon Hopkinson recommends scattering Parmesan cheese onto the soup for serving. I think it's better without - I would go for croutons or even saving some of the mushrooms slices to add some texture to the final soup instead of blending all of them. The choice is yours.