Gourmet Mushroom and Tarragon Soup

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

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