Mushroom Soup With Tarragon Recipes

MUSHROOM TARRAGON SOUP

Steps:

• Gently heat the olive oil in a large saucepan, add the onion and garlic and sauté on a medium heat for 2-3 minutes until softened.
• Stir in the corn flour then add the chopped mushrooms and stir well together with the onions and garlic.
• Stir in the vegetable stock, then the milk and sprinkle in the tarragon. Bring the soup to a boil then reduce the heat and simmer for 10-15 minutes.
• Ladle half of the soup into a blender or food processor and blitz until smooth. Return the pureed portion back to the pot and reheat slowly on medium low heat.
• Season to taste.

CREAMY MUSHROOM SOUP WITH TARRAGON

Steps:

• Melt butter in a large Dutch oven over medium-high heat. Add onion, porcini mushrooms, tarragon, thyme, and bay leaf; sauté 10 minutes or until onions are lightly browned.
• Add garlic, and cook 2 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, pepper, button mushrooms, and cremini mushrooms. Cook 10 minutes, stirring occasionally.
• Place bread in a food processor; pulse 5 times or until crumbly. Add the breadcrumbs, water, and bouillon cube. Reduce heat; simmer 20 minutes. Discard bay leaf.
• Place about 2 1/2 cups mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl.
• Repeat procedure with remaining mushroom mixture, 2 1/2 cups at a time. Stir in 1/2 teaspoon salt and half-and-half. Top each serving with 1 teaspoon chives.

FRESH MUSHROOM SOUP WITH TARRAGON

Steps:

• Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
• Add the mushrooms and cook gently for 4 minutes, stirring.
• Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft.
• Stir in the chopped tarragon, salt and black pepper. Season to taste.
• Leave the soup to cool slightly, then puree in a blender or food processor until smooth. I usually only puree half of the soup, to retain some of the texture.
• Return to the saucepan and reheat slowly on medium low heat.
• Stir in sherry.
• Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.

MUSHROOM SOUP WITH A TOUCH OF TARRAGON

Steps:

• 1. Melt 1 1/2 tbsp. butter in a dutch oven and saute onions gently for 10 minutes. Add remaining butter and add the mushrooms, cooking for 5 minutes or until browned.
• 2. Add stock and tarragon to the mushroom mixture and bring to a boil. Reduce heat and simmer for 20 minutes.
• 3. Add mushroom mixture to a food processor or blender and process until smooth. Return the mixture to the dutch oven.
• 4. Add sour cream to dutch oven and add salt/pepper to taste.
• 5. Heat soup gently until hot. Add soup to serving bowls and garnish with tarragon. Serve with some nice crusty bread, if desired.