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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