Tony Ferguson

Make healthy eating enjoyable with Tony Ferguson’s
delicious recipes. All our recipes serve four, are easy
to make with everyday ingredients and can be used
with your Tony Ferguson meal plan.

Mushroom Soup



15g dried porcini mushrooms (optional)
2 tsp olive oil
1 onion, diced
3 garlic cloves, crushed
600g mixed mushrooms, sliced (swiss brown, field, button)
2-3 cups salt reduced chicken stock (or vegetable stock)
1 bay leaf
1 tbs chopped tarragon, plus extra for garnish
½ cup skim milk


  1. Soak the porcini in 1 cup of hot water for 1 hour (if using).
  2. In a large saucepan heat the oil, add the onion and garlic and cook for 3-4 minutes. Add the mushrooms and cook gently for 3-4 minutes, then add 2 cups of chicken stock (3 if not using porcini), bay leaf and the porcini with soaking liquid. Bring to the boil and simmer for 20 minutes.
  3. Stir through the tarragon allow to cool a little and puree in a food processor or with a hand blender. Add the milk and extra stock if necessary to obtain desired consistency.
  4. Return to the saucepan and gently reheat. Season and garnish with tarragon leaves.
Energy 348kJ
Protein 4.7g
Fat 4.3g
Carbohydrates 4.7g
Fibre 4g