Sig's Bread and Mushroom soup

Gently heat the butter in a pan, sauté the onions and the mushrooms in this until they are soft but not browned

Add the torn or shredded white bread and the milk and water , leave to soak in for about ten minutes.

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

Add the parsley, you can use dried (but only use half the amount ) and cream if using and season with salt and the pepper

Add the cognac if using stir into soup Serve.