FRESH MUSHROOM SOUP WITH TARRAGON
This has such a great mushroom flavor. It seems a little time consuming but most of it is just the chopping. I bring the mushrooms into the living room and force others to help! I like to serve this soup as the beginning of a meal, followed by steak. If cremini aren't available, you can use a mixture of wild and white mushrooms.
Provided by Bakabeth
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 76, Fat 3, SaturatedFat 1.9, Cholesterol 9.2, Sodium 238, Carbohydrate 6, Fiber 0.1, Sugar 2.8, Protein 2.3
CREAMY MUSHROOM SOUP WITH TARRAGON
Cooking Light Oct 03. "The bread disappears into the soup to give it body. Dried mushrooms enhance the flavor of the fresh mushrooms. For a nice presentation, sauté some additional sliced button mushrooms to use as a garnish with the chives."
Provided by dicentra
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 113.9, Fat 4.8, SaturatedFat 2.8, Cholesterol 13.3, Sodium 637.5, Carbohydrate 12.1, Fiber 1.7, Sugar 3.8, Protein 4.1
MUSHROOM SOUP WITH A TOUCH OF TARRAGON
Creamy and deliciously satisfying. Serve along with a salad and some nice rolls or bread and you have a wonderful comfort meal.
Provided by Daily Inspiration S
Categories Vegetable Soup
Time 50m
Number Of Ingredients 7
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.
MUSHROOM TARRAGON SOUP
Steps:
- Directions 1 Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally. 2 Add the mushrooms and cook gently for 4 minutes, stirring. 3 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. 4 Stir in the chopped tarragon, salt and black pepper. Season to taste. 5 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. 6 Return to the saucepan and reheat slowly on medium low heat. 7 Stir in sherry. 8 Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.
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