1 spring of thyme, leaves only. 2 garlic cloves, sliced. Add the cream and let cool slightly. 200 ml stock. 350g mushrooms, sliced. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. 1 pack ready rolled puff pastry, vegan. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes. Let stand until porcini mushrooms, soften, about 15 minutes. In a saucepan melt butter and add carrots, celery, parsnips and shallots. https://thepeskyvegan.com/recipes/vegan-mushroom-tarragon-soup 1-2 teaspoons Dijon mustard. Method. 1 tablespoon of vegan margarine. Puree in a blender in batches and keep warm. While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. 1 tablespoon flour. 2 leeks, sliced. 180-200g vacuum packed chestnuts. Add the mushrooms, onion, and thyme. 100ml red wine. Combine porcini mushrooms and 2 cups hot water in medium bowl.