Sig's Bread and Mushroom soup

• 40 grams unsalted butter ,melted
• 500 head Portobello mushrooms, thinly sliced
• 1 large Spanish onion, peeled and chopped very finely
• 150 ml 1/2 cup of evaporated milk
• 150 ml water or 1/2 cup
• 4 to 5 slices of soft white bread, broken into small bits
• 1 or 2 good pinches of cayenne pepper
• 1 or 2 pinches of salt
• 1 1/2 tbsp fresh chopped coriander or parsley for garnish ( if using dried parsley only use half the amount compared to the fresh as dried herbs are stronger in flavour)
• 150 ml heavy or double cream ( optional )
• 3/4 tbsp cognac or brandy ( optional)

1. Gently heat the butter in a pan, saute the onions and the mushrooms in this until they are soft but not browned
2. Add the torn or shredded white bread and the milk and water , leave to soak in for about ten minutes.
3. Puree all ingredients except the double cream and brandy if using in the soup and return to heat , do not boil , add more milk or water if you want it thinner
4. Add the parsley, you can use dried (but only use half the amount ) and cream if using and season with salt and the pepper
5. Add the cognac if using stir into soup Serve.

unsalted butter, onion, milk, water, white bread, cayenne pepper, salt, coriander, cream, cognac

Taken from cookpad.com/us/recipes/354389-sigs-bread-and-mushroom-soup (may not work)