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Ingredients (serves
six)
-
15 gram butter
-
4 onions (finely
chopped)
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450 grams fresh
mushrooms (finely chopped)
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300 ml low fat milk
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20 ml chopped fresh
tarragon
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sprig of fresh
tarragon to garnish
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300 ml vegetable stock
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salt and pepper to
taste
Method
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Melt the butter in
a sauce pot and sauté chopped onions to fragrant.
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Add finely chopped
mushrooms and stir fry for a while then add stock and milk.
Bring stock to a boil then simmer with low heat for about 20
minutes until ingredients become soft.
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Add chopped
tarragon and seasoning to taste and off the heat.
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Let the soup cool
slightly then puree with a blender until smooth and return soup
to the pot to reheat.
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Garnish with
sprigs of tarragon and serve warm.
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