Author Notes
The use of different mushrooms and fragrant ingredients gives this soup a really wonderful depth of flavour. Quick and simple to prepare and a wonderful result. Perfect as a starter for a dinner party or at any time of the day. —GourmetVegan
Ingredients
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1 teaspoon
coconut oil
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1 teaspoon
vegan margarine
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2
cloves garlic, crushed
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200 g
portobello mushrooms, chopped
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340 g
white mushrooms, chopped
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15 g
dried porcini mushrooms soaked in 1 pint vegetable stock
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60 ml
vegan white wine
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30 ml
mushroom ketchup
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2 tablespoons
fresh tarragon, chopped
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200 ml
water
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1
pinch sea salt
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1/4 teaspoon
black pepper
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120 ml
vegan single cream
Directions
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Heat the coconut oil and vitalite over a medium heat and fry the portobello and white mushrooms for 2-3 minutes until the mushrooms begin to soften. Add the garlic and continue to fry for a further 5 minutes.
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Add the white wine, 1 tablespoon of the chopped tarragon and the vegetable stock plus the porcini mushrooms that have been soaking in the stock. Cook for a further 6-8 minutes.
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Put into a blender or processor with the extra 200 ml of water and blend until smooth.
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Return to the pan, add the other 1 tablespoon chopped tarragon and the vegan cream and heat through. Season with the salt and pepper and stir well.
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Serve with a dash of cream on top.
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