Creamy Mushroom and Tarragon Soup with Wild Mushroom Bruschetta

Servings: Serves: 4

Nutritional Information:

Per serving (514g) Calories 390, Fat 23g, Saturates 3.6g, Sugars 11g, Salt 3.0g




Preheat oven to 180°C/350°F/Gas 4. To make the soup, melt the non-dairy butter with the olive oil in a large pan and add the shallots, leeks and a pinch of salt. Cook gently, stirring occasionally, for 5 minutes until beginning to soften.


Add the garlic, chopped mushrooms, tarragon and nutmeg to the pan and season well. Continue to cook until the mushrooms have started to soften.


Pour 480ml (2 cups) of the soya milk into the pan and strain the porcini mushrooms, reserving their juices. Roughly chop the mushrooms and add them to the pan along with their soaking liquid, being careful not to add any gritty bits which may have settled at the bottom of the bowl. Bring to a simmer and leave to cook for 20 minutes.


Brush the ciabatta slices with oil and arrange them on a baking tray. Transfer to the oven and bake until crisp and lightly golden; around 10 minutes.


Once the soup is cooked, add the remaining 120ml (1/2 cup) of soya milk and blend with a hand blender until very smooth.


Melt the non-dairy butter in a hot frying pan and add the garlic. Cook for 1 minute and add the mushrooms to the pan. Stir fry quickly for a few minutes so that the mushrooms begin to caramelise before they go soggy. Season well and stir in most of the tarragon.


Ladle the soup into warmed bowls and decorate with a swirl of cream. Top the ciabatta toasts with some wild mushrooms. Garnish with black pepper and a little extra tarragon.


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