- 50 g Lactofree Spreadable
- 2 Shallots (Chopped)
- 2 Cloves of Garlic (Peeled and chopped)
- 400 g Mushrooms (Roughly chopped)
- 600 ml Vegetable Stock
- Salt and Pepper
- 100 ml Lactofree Cream
- Chopped Parsley To Garnish
Heat the spreadable in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.
Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.
Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.
Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.