Print Recipe Cream of Mushroom Soup with Tarragon
Cream of Mushroom Soup with Tarragon – I can’t tell you how much I love mushroom soup. I also love mushroom soup with tarragon. The tarragon really brings out the flavour of the mushrooms whilst adding an aniseedy touch. It is up there as one of my fave soups. It tastes so much better then it looks too!
That being said if you can’t find tarragon, you can always skip it and add a little bit of extra thyme!
Welcome to the cosiest month ever…I love that Autumn is a little bit cold but not overly so. This soup is clearly perfect at this time of year! I mean, it’s creamy, full of gorgeous mushrooms, caramelised garlic and tarragon. Also, it’s quick and easy to make..
This Cream of mushroom soup with tarragon has been a favorite of mine for as long as I have been eating soup. There is something about the earthiness of mushrooms that lends itself so well to erm..being in a soup. I love when I start a sentence and can’t think of how to end it!
There are other things that make this soup great too:
- Using milk instead of water or in my case Oatly.
- Making sure the milk goes in slowly so the soup doesn’t become a clumpersaurus.
- Creme Fraiche because that ALWAYS works with any mushroom loaded dish
- Did I mention Tarragon?
- Toasted seeds on top because a little crunch is always good also..fibre
I seem to spend a lot of time these days torturing myself with thoughts about how much content I want to put out there and how it is near enough impossible to do that because I have a life outside of the blog to consider.. I mean, there are just not enough days in the next six months to make all the recipes I want to make, the posts I want to put up and the useful content I want to create. AAAAAHH!
So for now, I have decided to just focus on how delicious this soup is because food makes most things ok.
Cream of Mushroom Soup with Tarragon
Cream of Mushroom Soup with Tarragon - I can't tell you how much I love mushroom soup. I also love mushroom soup with tarragon. The tarragon really brings out the flavour of the mushrooms whilst adding an aniseedy touch. It is up there as one of my fave soups. It tastes so much better then it looks too!
- 25 grams Dried Porcini Mushrooms Skip of you can't find them
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 1 Onion Diced
- 2-3 cloves Garlic Sliced finely
- 3 tbsp Fresh Tarragon Chopped
- 2 Sprigs Thyme
- 500 grams Mixed Mushrooms
- 650 ml Vegetable Stock
- 200 ml Milk I use Oatly
- 150 ml Creme Fraiche
- Salt and Pepper
Add the porcini mushrooms to a bowl and pour over boiling water. Set aside.
Heat the butter and oil in a large pot. Then stir in the onions. Heat for 5 minutes. Add the garlic and cook for another minute before adding the thyme and tarragon. Cook for 2 minutes.
Drain the mushrooms over a bowl reserving the water for later. Add the porcini mushrooms to the pot along with the mixed mushrooms. Cook for 5 minutes.
Pour in the reserved mushroom water, stock and milk. Bring to the boil and simmer for 20 minutes. Stir in the creme fraiche, season and blend!