Yummo, easy and quick….Thanks..
Almost quicker than heating a tin of soup! 3.8g carb per serve
Ingredients
• 500g mushrooms
• 750ml boiling water
• 3 tspns veg stock powder
• 1&1/2 tspns tarragon
• 2 fat cloves garlic
• 1 med brown onion
• 50ml olive oil
• 300 ml cream
Method
Finely chop onion and mushroom. Peel garlic. Fry onion, mushroom and garlic gently in the olive oil until onion starts to brown and mushrooms are tender.
Add boiling water, tarragon and stock powder and simmer for about ten minutes.
Allow to cool a little before whizzing
in a food processor or with a stick blender. Process until you get a smooth consistency.
Add cream and blend in thoroughly.
Can be frozen, and will also keep for about three days in the fridge.
My Mum's tip is to put in zip lock bags when cool and freeze flat in fridge. Takes up less space and thaws quickly!
Reheat gently to avoid cream separating.
How did you find the recipe?