Gourmet Mushroom And Tarragon Soup

• 1 teaspoon coconut oil
• 1 teaspoon vegan margarine
• 2 cloves garlic, crushed
• 200 g portobello mushrooms, chopped
• 340 g white mushrooms, chopped
• 15 g dried porcini mushrooms soaked in 1 pint vegetable stock
• 60 ml vegan white wine
• 30 ml mushroom ketchup
• 2 tablespoons fresh tarragon, chopped
• 200 ml water
• 1 pinch sea salt
• 1/4 teaspoon black pepper
• 120 ml vegan single cream

1. Heat the coconut oil and vitalite over a medium heat and fry the portobello and white mushrooms for 2-3 minutes until the mushrooms begin to soften. Add the garlic and continue to fry for a further 5 minutes.
2. Add the white wine, 1 tablespoon of the chopped tarragon and the vegetable stock plus the porcini mushrooms that have been soaking in the stock. Cook for a further 6-8 minutes.
3. Put into a blender or processor with the extra 200 ml of water and blend until smooth.
4. Return to the pan, add the other 1 tablespoon chopped tarragon and the vegan cream and heat through. Season with the salt and pepper and stir well.
5. Serve with a dash of cream on top.

coconut oil, margarine, garlic, portobello mushrooms, white mushrooms, porcini mushrooms, white wine, mushroom ketchup, fresh tarragon, water, salt, black pepper, cream

Taken from food52.com/recipes/21170-gourmet-mushroom-and-tarragon-soup (may not work)