Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This Cream of Mushroom and Tarragon Soup is packed full of flavour and deliciously tender pieces of mushroom. Suitable for vegans and those following a Paleo diet.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 50g unsalted butter (or vegan substitution)
- 65g shallots (peeled and roughly chopped)
- 1 clove garlic (chopped)
- 10g fresh tarragon leaves (roughly chopped)
- 200g chestnut baby button mushrooms (quartered)
- 200g wild/exotic mushroom mix
- 400ml full fat coconut milk
- 250ml boiled water
- 3 tsp vegetable stock powder
- 2 tbsp cold water
- 4 tsp arrowroot flour
Utensils
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Step 1
Add the butter, shallots, garlic, and fresh tarragon leaves to the jug and seal the lid. Select CHOP. Once the programme is complete select SAUTÉ.
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Step 2
Add half of the chestnut baby button mushrooms and half the wild mushrooms and run the CHOP programme. Add the remaining mushrooms, coconut milk, boiled water, and stock powder and give a stir with a silicone spoon.
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Step 3
Mix together the cold water and arrowroot flour and add to the mix, stirring once again.
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Step 4
Select CHUNKY SOUP and let the programme run. Once complete serve.
