Creamy Wild Mushroom Soup

Creamy Wild Mushroom Soup Ingredients

50 g Dairy free margarine; (2oz)	50 g Plain flour; (2oz)
1 md Sized onion; chopped	600 ml Vegetable stock; (1 pint)
1 Clove garlic; crushed	Salt and freshly ground
250 g Mixed wild mushrooms; sliced	2 tb Freshly chopped tarragon
; shiitake (8oz)	300 ml Soya milk; ( 1/2 pint)

Instructions for Creamy Wild Mushroom Soup

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. Converted by MC_Buster. NOTES : A delicious creamy soup which is dairy free. Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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