Method:

1. Melt the Benecol® Buttery Spread in a large pan, add the mushrooms and cook over a medium heat for about 7 minutes until the mushrooms have released their juices.  Add the thyme, garlic and stock and bring to the boil.  Simmer gently for 10 minutes.
2. Remove the thyme sprigs (most of the leaves should have fallen off) and transfer to a blender.  Alternatively use a stick blender to blend until smooth.  Return to the pan, stir in the soya milk and mushroom ketchup if using. Warm gently.
3. Mix together the Benecol® Light Spread, garlic and parsley.  Heat a griddle pan or non-stick heavy based frying pan until hot.  Add the bread and cook for 1-2 minutes turning until browned.  Remove from the pan, spread with the garlic spread and serve with the hot soup seasoned with black pepper.
    

Tips

• The soup can be frozen for up to a month, once cooled. (Please refer to the manufacturers handbook)
• Cow’s milk can be used in place of the soya milk if preferred – just be careful not to boil the soup once added as it will ‘cook’ the milk and it could separate.