Mushroom Soups

Mushroom Soups (6 servings)

IMushroom Soups Ingredients

15ml/1 tbsp sunflower margarine
4 shallots, finely chopped
450g / 1 lb chestnut mushroom finely chopped
300 ml / 1 1/4 cups vegetable stock
300ml / 1 1/4 cups semi skimmed milk
15-30 ml/1-2 tbsp chopped fresh tarragon.
30 ml/2 tbsp dry sherry (optional) salt and ground black pepper fresh tarragon sprigs to garnish

Parsnip Soups Nutritional Information (Per Portion)

Energy          - 65 kcals/ 275 kj
Fat, Total      - 3.5 g
saturated fat   - 1.2g
Protein           - 3.6g
Carbohydrate - 3.9g
Fiber              - 1
Sodium           - 250 mg

Mushroom Soup Preparation Method

1. Melt the margarine in a large saucepan, add the shallots and cook gently for 5 minutes, stirring them occasionally. Add the mushrooms and cook gently for 3 minutes, stirring.

2. Stir in the stock and milk, bring to the boil, then cover and simmer gently for about 20 minutes until the vegetables are soft. Stir in the chopped tarragon and season to taste with salt and pepper.

3. Allow the soup to cool slightly then puree in a blender or food processor, in batches if necessary until smooth. Return to the rinsed-out pan and reheat gently.

4. Stir in the sherry, if using. Then ladle the soup into warm bowl and serve garnished with tarragon sprigs.

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