Mushroom & Tarragon Soup
Made with chestnut mushrooms, British cream and tarragon. (300g)
An earthy and creamy soup made with chestnut mushrooms, onions and brown rice with British double cream in a rich porcini mushroom stock base seasoned with a hint of garlic, chopped tarragon and white pepper
Our Serving Suggestion There are few things more satisfying on a cold night than mopping up this hot bowl of soup with fresh-from-the-oven garlic bread. Serve with freshly chopped flat leaf parsley to brighten the flavour
Our Drinks Pairing Creamy mushroom soups pair well with Chardonnays and other white wines, especially oaked.
Water, Chestnut Mushrooms (24%), Mushrooms (10%), Onion, Brown Rice (7%), Double Cream (MILK), Cornflour, Porcini Mushroom Stock [(Mushroom Concentrate, Rehydrated Porcini Mushroom), Yeast Extract, Salt, Sugar, Cornflour], Garlic Puree, Salt, Tarragon, Ground White Pepper.For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (300g)||Per 100g|
|Fat||8.70g (of which saturates 5.40g)||2.90g (of which saturates 1.80g)|
|Carbohydrates||14.4g (of which sugars 1.8g)||4.8g (of which sugars 0.6g)|
For best results please microwave. Microwave: Empty contents into a microwavable bowl and cover, then place in microwave.
The following is a guide only. 850W microwaves: Full power for 2 minutes 30 seconds. 1000W microwaves: Full power for 2 minutes.
Hob: Empty contents into a saucepan. Warm on a low heat, stirring occasionally until piping hot.
Make sure food is hot throughout and serve.