Don’t have heavy cream in the fridge? You can substitute with butter and whole milk. But do run to the market if you don’t have thyme. In a pinch, powdered Parmesan cheese works in this dish – and if you’d like to add a splash of red wine, more power to you! I didn’t chop up the Bella or cremini mushrooms as they made for an ampler bite whole.

There’s not a lot to say about this one, other than it’s easy. Wishing all of you, whether there are backpacks in your lives or not, a brilliant school year!

Cream of Bella n’ Cremini

Serves up to 10

15 minute cuisine

1 pint Bella mushrooms, washed

1 pint cremini mushrooms, washed

Butter for sautéing

1 cup heavy cream

2 tablespoons chopped fresh thyme

2 cloves garlic, peeled and finely minced

¼ cup grated Parmesan cheese

8 cups vegetable stock

Salt and freshly ground pepper

In a stock pot over medium high heat, cook the mushrooms in butter for 3 to 5 minutes. Add the cream, thyme, garlic, cheese and vegetable stock. Season with salt and pepper to taste.