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TASTY TUESDAY: Creamy Mushroom and Tarragon Soup

by Sarah on August 14th, 2012

Here’s yet another simple, but incredibly tasty soup. I must say, I have so been enjoying making and eating all these soups. They’re the perfect meal to cook for dinner and re-heat the next day for lunch.

*Just a note on the fresh tarragon – it turned out to be rather difficult to find. If you battle too, other herbs which compliment mushrooms are: basil, chervil, chives, dill, marjoram, oregano, parsley, savory, rosemary and thyme.

Ingredients (Serves 4 – 6 Adults):

50g / 1¾ oz Butter

1 Onion, chopped

700g / 1LB 9 oz Mushrooms, roughly chopped

850ml / 1½ pints vegetable stock

3tbsp Chopped fresh tarragon, plus extra to garnish

150ml / 5fl oz Crème fraîche

Salt and pepper

Directions:

Melt half the butter in a large saucepan and gently fry the onions for ten minutes, until soft.

Add the remaining butter and the mushrooms and fry for another 5 minutes, until browned.

Stir in the stock and tarragon, bring to the boil, reduce the heat and leave to simmer gently for 20 minutes. Blend until smooth.

Lastly, stir in the crème fraîche and add salt and pepper to taste. Serve in warmed bowls, and garnish with tarragon. Enjoy :)

From → Healthy Eating