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Creamy wild mushroom soup

Name: Creamy wild mushroom soup
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 50g dairy free spread; 1 medium sized onion chopped; 1 clove garlic crushed; 250g mixed wild mushrooms,sliced; 50g plain flour; 600ml vegetable stock; salt; ground pepper; 300ml soya milk unsweetened; 2 tablespoons freshly chopped tarragon

A delicious creamy mushroom soup which is dairy free

Posted by: Rhona
On: 02/12/2008

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Recipes for kids
Starters

You will need

Ingredient	Add
50g dairy free spread	Awaiting stock	More products
1 medium sized onion chopped		More products
1 clove garlic crushed		More products
250g mixed wild mushrooms,sliced	Awaiting stock	More products
50g plain flour		More products
600ml vegetable stock		More products
salt		More products
ground pepper		More products
300ml soya milk unsweetened	Awaiting stock	More products
2 tablespoons freshly chopped tarragon	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Melt the margarine in a large saucepan and gently fry the onions and garlic until softened.
Add the mushrooms to the pan and fry for a further 5 mins until tender.
Stir in the flour and cook for 1-2 mins
gradually Add the stock stirring continuously. Stir in one tablespoon of tarragon.
Bring slowly to the boil then reduce the heat and simmer for approx 10 mins.
allow the mixture to cool slightly then puree in a food processor/blender. rub through a sieve.
just before serving add the milk season and reheat, do not boil
serve with a sprinkle of tarragon over the top.