Fry

Gourmet Mushroom and TarragonĀ Soup

March  8, 2013
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

  • Serves 4
Ingredients
  • 1 teaspoon coconut oil
  • 1 teaspoon vegan margarine
  • 2 cloves garlic, crushed
  • 200 g portobello mushrooms, chopped
  • 340 g white mushrooms, chopped
  • 15 g dried porcini mushrooms soaked in 1 pint vegetable stock
  • 60 ml vegan white wine
  • 30 ml mushroom ketchup
  • 2 tablespoons fresh tarragon, chopped
  • 200 ml water
  • 1 pinch sea salt
  • 1/4 teaspoon black pepper
  • 120 ml vegan single cream
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Put into a blender or processor with the extra 200 ml of water and blend until smooth.
  4. 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.
  5. Serve with a dash of cream on top.

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