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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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