I’ve done the shop and stocked up the pantry (no panic buying here but I am making sure that we are well stocked).

There are also plenty of fresh vegetables available in most of the supermarkets as well as your local shops, so buy these if possible.

Here is a very quick and simple recipe for MUSHROOM AND TARRAGON SOUP.

Ingredients

• Portobello mushrooms, enough to fill half a pot (you could use normal white mushrooms too)

• Garlic cloves - as many as you wish

• 300ml cups Vegetable stock

• A handful of fresh tarragon

• Dijon Mustard

• Salt and Pepper

• Cream

Add the mushrooms and garlic to a pot and start to brown. Then add the tarragon and a little vegetable stock.

Try to use fresh tarragon. Cook for 3-4 minutes.

Add a good teaspoon of mustard and mix into the ingredients well. Add the remaining stock.

Bring to the boil and turn down to simmer for 8-10 minutes.

Remove from the heat and give it a good blitz and until fairly smooth. Taste, add salt and pepper if required. Return to the stove and add in some cream. Eyeball this, depending on the consistency you want from the soup and how creamy you want it.

Simmer for a further 3-4 minutes. Remove from the heat and blitz again until smooth like a veloute texture.

Serve with a swirl of cream and some tarragon leaves.

There you have it, a very simple quick Mushroom and Tarragon Soup.

Bon Appetite