MUSHROOM + TARRAGON SOUP

INGREDIENTS

3 tbsp olive oil
1 red onion, peeled and chopped
2 garlic cloves, crushed
1kg mushrooms, chopped
900ml vegetable stock
Freshly ground pepper
2 handfuls chopped tarragon
2 tbsp wholegrain mustard

METHOD

• Heat olive oil in a large pan and gently fry the onion and garlic until softened.
• Add mushrooms to the pan and cook for about 10 minutes.
• Pour in stock, seasoning, tarragon and bring to the boil.
• Cover and simmer for 45 minutes.
• Purée the soup in a blender until smooth.
• Return to the pan, stir in the mustard and adjust seasoning if necessary.
• Serve hot with crusty bread.

Recipe: Jo Beer, www.revitalise.com.au

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