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
Directions
- 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.
- 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.
- Put into a blender or processor with the extra 200 ml of water and blend until smooth.
- 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.
- Serve with a dash of cream on top.