450g/1lb mushrooms - sliced
2 onions - finely chopped
1.1litres/2pints vegetable stock
50g/2oz of butter
55ml/2floz of single cream
2 cloves of garlic - crushed
1 glass of white wine
1 tablespoon of fresh parsley
1 sprig of tarragon

METHOD

Melt the butter in a frying pan. Add the onion and the garlic and cook for a few minutes. Add the mushrooms and fry for a further 5 minutes (place a lid over the pan to aid the cooking process and to keep the mushrooms white). Add the wine and reduce before adding the stock. Simmer for 15 minutes. Add the tarragon and the cream and leave to bubble for 2 minutes. Leave to cool for a while before liquidising it to make a smooth soup.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS