This smooth and creamy soup pairs perfectly with crispy bruschetta topped with garlicky wild mushrooms. Simple enough for a family lunch, but elegant enough for a dinner party starter too.

Serves: 4
Creamy Mushroom and Tarragon Soup with Wild Mushroom Bruschetta


For the soup:

  • 1 tbsp olive oil
  • 1 tbsp dairy-free butter
  • 6 large banana shallots, peeled and finely chopped
  • 2 large leeks, trimmed and sliced
  • 4 cloves garlic, peeled and finely chopped
  • 600g (scant 4½ cups) mushrooms (chestnut, Portobello and white all work here), roughly chopped
  • 1 tbsp dried tarragon
  • ½ tsp nutmeg
  • 1 mushroom stock cube
  • 600ml (2½ cups) unsweetened soya milk
  • 20g (¼ cup) dried porcini mushrooms, soaked in boiling water for 10 minutes
  • Sea salt and black pepper, to taste

For the bruschetta:

  • 1 half ciabatta loaf, sliced
  • 2 tbsp olive oil
  • 2 tbsp dairy-free butter
  • 1 clove garlic, peeled and left whole
  • 250g (2 cups) mixed wild mushrooms, halved if large
  • 1 tbsp fresh tarragon leaves, chopped
  • Sea salt and black pepper, to taste


  1. Preheat oven to 180°C/350°F/ Gas 4. To make the soup, melt the dairy-free butter with the olive oil in a large pan and add the shallots and leeks with a pinch of salt. Cook gently, stirring occasionally, for 5 minutes until beginning to soften.
  2. Add the garlic, chopped mushrooms, tarragon and nutmeg to the pan and season well. Continue to cook until the mushrooms have started to soften.
  3. Pour 480ml (2 cups) soya milk into the pan and strain the 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.
  4. 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.
  5. Once the soup is cooked, add the remaining 120ml (1/2 cup) of soya milk and blend with a hand blender until very smooth.
  6. 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 the tarragon.
  7. 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.

Top Tip:  The cooled soup can be frozen, in tubs or bags, for up to 3 months. Defrost and reheat thoroughly before serving.

Per serving (539g) Calories: 425, Carbohydrates: 43.7g, Sugars: 10.3g, Salt: 1.9g, Fat: 23.5g Saturates: 3.7g, Protein: 15.6g

Taken from November 2018 (Issue 44) Vegan Life Magazine

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