Creamy tarragon and thyme mushroom soup
Snow on the way they say so a hearty bowl of creamy herby mushroom soup by the fire in my pjs was calling. Mmmm…. This is my super simple and favourite mushroom soup recipe. Enough for a few refills for everyone. I’m trying to be a good girl and up the soup, smoothie and juices this January and I truly feel all the better for dropping off the bread a little and celebrating my favourite fruit and veg friends a little more.
Ok here we go!
- 3 punnets or about 750g of your mushrooms of choice.
- 4 shallots
- 2 cloves of garlic
- Tarragon and thyme
- 1 tin of coconut milk
- Litre and a half of veg stock (less if desired)
- Ballyhoura porcini dust. Everyone needs this in their mushroom loving life
- Dairy free butter
Sautée chopped shallots and minced garlic in a pot. Once golden and brown add mushrooms and cook through. Add finely chopped tarragon and thyme. (Optional but I just love these two together with mushroom.) Add veg stock. Bring to the bool and then reduce to a simmer. Add tin of coconut milk. Leave for an hour. Blitz with hand blender or in a food blender. Season generously with salt and pepper and magical porcini dust and add more herbs if required. I really wish you could taste this it’s superb if I do say so myself.