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Creamy Wild Mushroom Soup
50 g Dairy free margarine; (2oz)
1 md Sized onion; chopped
1 Clove garlic; crushed
250 g Mixed wild mushrooms; sliced eg. oyster, shiitake (8oz)
50 g Plain flour; (2oz)
600 ml Vegetable stock; (1 pint)
Salt and freshly ground black pepper
2 tb Freshly chopped tarragon
300 ml Soya milk; ( 1/2 pint)
Melt the margarine in a large saucepan and fry the onions and garlic
for 3-4 minutes until softened.
Add the mushrooms to the pan and fry for a further 5 minutes until
tender. Stir in the flour and cook for 1-2 minutes.
Gradually add the stock, stirring continuously. Stir in 1 tablespoon
of tarragon. Bring slowly to the boil, then reduce the heat and
simmer for 10-15 minutes.
Allow the mixture to cool slightly, then puree in a food processor or
blender. Rub through a sieve. Just before serving add the milk or
cream, season and reheat, without boiling. Pour into bowls and
sprinkle over the remaining tarragon.
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