Whenever I make my Creamy Mushroom and Tarragon Soup it always reminds me of my first trip to Iceland. While walking through the beautiful town of Hafnarfjörður, me and my husband came across a small but cosy cafe serving homemade soup and sourdough bread. After hours of walking through strong winds and deep snow this could not have been more welcome. Mushroom and tarragon was the only flavour on the menu but you could make yourself at home and help yourself to as much as you wanted.
If you can’t find liquid aminos, you can also use tamari or a vegan worcester sauce.
As a rough guide, this recipe serves 4.
- 600ml water
- 400g white mushrooms
- 200g chestnut mushrooms
- 200ml soya single cream
- 50g dairy-free margarine
- 2 cloves of garlic
- 2 sticks of celery
- 1 brown onion
- 2 tbsp. liquid aminos
- 2 tbsp. fresh or dried tarragon
- 1 tbsp. vegan bouillon powder
- Sea salt and black pepper to taste
Begin by preparing the ingredients. Peel and finely chop the mushrooms, garlic, celery and onion. Melt the dairy-free margarine in a large saucepan, using a medium heat, then add the prepared vegetables.
Cook for 5 minutes, to allow the vegetables to soften a little, then add the tarragon and the vegan bouillon powder. Coat the vegetables in the tarragon and the vegan bouillon powder then cook for 5 minutes.
Add the water, soya single cream and liquid aminos then stir to combine. Cover the saucepan with a lid then cook for a further 20 minutes, or until the mushrooms are ready.
Transfer 4-5 ladles of the soup to a food processor. Process until a smooth puree is formed. Add the puree to the saucepan – this will thicken the soup. Stir to combine then season to taste.
Serve and enjoy!