A cold day just cries out for a bowl of hot, hearty, nourishing soup. In this recipe, fresh mushrooms are mixed with dried for an intense, umami kick, plus there's a hint of garlic and fresh herbs, with a swirl of cream to finish. It'll keep for up to three days in the fridge and freezes well, so why not make a double batch? An inexpensive stick blender makes easy work of whizzing everything together.

Get the recipe for creamy mushroom soup here

Love this? Follow our Pinterest page for more recipe inspiration

Quick and easy autumn recipes to get you through the week