SERVES 4
INGREDIENTS
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
METHOD
- Soak the porcini in 1 cup of hot water for 1 hour (if using).
- 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.
- 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.
- Return to the saucepan and gently reheat. Season and garnish with tarragon leaves.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 348kJ |
| Protein | 4.7g |
| Fat | 4.3g |
| Carbohydrates | 4.7g |
| Fibre | 4g |