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. Serves 4.

INGREDIENTS

1 teaspoon coconut oil

1 teaspoon vitalite or other vegan spread

2 cloves garlic, minced

200 g ( 7 oz ) portobello mushrooms, chopped

340 g ( 12 oz ) white mushrooms, chopped

15 g ( 1 tablespoon ) dried porcini mushrooms soaked in 1 pint ( 2 cups ) vegetable stock

60 ml ( 4 tablespoons ) vegan white wine

30 ml ( 2 tablespoons ) mushroom ketchup

2 tablespoons fresh tarragon, chopped

200 ml ( 7 fl oz ) water

Pinch sea salt

1/4 teaspoon black pepper

120 ml ( 8 tablespoons ) vegan single cream (I use alpro)

METHOD

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.

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