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–+ servings

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!
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Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Lunch
Cuisine british
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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!
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