Creamy Butter Bean, Porcini and Tarragon Soup Recipe- Cookitsimply.com

Ingredients

• 2 1/2 oz leek (white part only, cut into 1 cm (1/2 inch) cubes)
• 3 1/4 oz peeled weight (onion, cut into 1 cm (1/2 inch) cubes)
• 2 1/4 oz celery (cut into 1 cm (1/2 inch) cubes)
• 1 clove garlic (peeled and crushed)
• 2 bay leaves
• 5 1/2 oz fresh flat mushrooms (cut into 1 cm (1/2 inch) cubes, plus 2 tbsp diced to garnish)
• 1/2 oz dried porcini mushrooms (soaked in 50 ml (2 fl oz) hot water and drained)
• 3 oz peeled weight (potato, cut into 1 cm (1/2 inch) cubes)
• 4 oz canned butter beans (drained and rinsed under cold water)
• 1 1/4 pints vegetable stock
• 1 tbsp chopped fresh tarragon (plus extra to garnish)
• 4 floz skimmed milk
• 2 tsp lemon juice
• 1 1/2 tsp sugar
• pinch of freshly ground black pepper
• 3 tbsp 0% fat fromage frais