Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 25grams butter
- 1 large onion, chopped
- 1 leek, finely sliced
- 2 cloves garlic, crushed
- 300grams chestnut mushrooms, roughly chopped
- 2tablespoons plain flour
- 2 cups vegetable stock
- 1 2/3 cup milk
- 1tablespoons tarragon, finely chopped
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
770kJ / 184Cal
770 Kilojoules or 184 Calories
9% of daily energy intake*
Protein
6.6grams
Fat
9.4grams
Carbs
18.5grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Melt the butter in a pan over a low heat and gently sweat the onion, leek and garlic until they start to soften.
Step 2 of 7
Increase the heat and add the mushrooms to the pan, stirring until well combined. Continue to stir-fry for 2-3 minutes.
Step 3 of 7
Stir in the flour and continue to cook for 1 minute.
Step 4 of 7
Remove the pan from the heat and add the stock a little at a time, stirring well between each addition.
Step 5 of 7
Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes.
Step 6 of 7
Pour in the milk and bring to a simmer. Stir in the chopped tarragon and season to taste.
Step 7 of 7
Ladle the soup into bowls and serve with crusty bread.
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