Creamy Chicken, Mushroom & Spinach Soup

• Finely chop garlic. Thinly slice button mushrooms. Roughly chop baby spinach leaves. • Cut chicken thigh into 2cm chunks. 

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook the butter (for the soup), chicken and mushrooms until softened, 5-7 minutes. • Add herb & mushroom seasoning, the plain flour and 1/2 the garlic and cook until fragrant, 1 minute.

• Add cream (see ingredients), vegetable stock powder and the water and bring to the boil. • Reduce heat to medium and simmer, until slightly reduced, 5-7 minutes. • Remove from heat, then add the roasted veggies and baby spinach. Stir to combine. Season with salt and pepper.

• Meanwhile, cut panini into slices. • In a small heatproof bowl, combine the butter (for the panini) and remaining garlic. Season and microwave in 10 second bursts until melted. • Spread garlic butter over cut sides of the panini. Place panini directly on oven wire racks and bake until heated through, 5 minutes.