Gluten Free, Suitable for Vegetarians.
Home to mushroom hunter Richard Hyman, the hills around the ancient town of Forres in the Scottish Highlands give us some of Britain's best wild mushrooms. Richard's long experience allows him to identify exactly where and when the best mushrooms will appear. We've added a handful of fresh Irish button mushrooms and a little sherry to Richard's intensely earthy wild Ceps, in this luxuriant soup.

Serving Size
300g

Storage
Store in a cool, dry place. no need for refrigeration. If pack is leaking or damaged, do not use.

Hob:
Empty the contents into a saucepan. Warm over a low heat. Stir occasionally.

Microwave:
Microwave ovens vary, the following is a guide only. Gently shake pouch for 10 secs then make a small tear on either side of the pouch where indicated. If you have problems with the height of the pouch in your microwave, it is fine to remove the top of the pouch to fit - just make sure to stir well half way through cooking.
Heat on high (100%) for 1^_1/2 minutes. Stir thoroughly, then heat for a further 1 minute. Allow pouch to stand for 1 minute before serving (caution contents will be hot).

Boil in the Bag:
All our dishes can be boiled in the pouch. Immerse the sealed pouch in sufficient boiling water and warm for 5 - 10 minutes, heating time can be dependent on ambient conditions (wind etc if you're outdoors). Do make sure that the food is piping hot prior to eating, there should be no danger from under-heating the dishes - they could, in theory, be eaten cold! - but to ensure they taste their best in is always best to heat them thoroughly to allow the flavours to develop.
TIP: If you like to use the hot water for your cup of tea afterwards, then the labels can be removed by soaking in warm water prior to your trip.

Allergens
Milk

Suitable for Coeliacs
Yes

Suitable for Vegetarians
Yes

Ingredients
Water,
Mushrooms (21%),
Single Cream (5%),
Cornflour,
Sherry (<2%),
Dried Cep Mushrooms (<2%),
Mushroom Stock,
Sea Salt,
Olive Oil,
Tarragon,
Black Pepper