Mixed mushroom and tarragon soup is a common soup prepared by chefs all over the world. This recipe differs slightly, using more exotic mushrooms like cremini and the rarely seen extremely flavourful wood ear field mushroom. Combining the rich, meaty and earthy taste of the mushrooms with fresh tarragon, double cream and freshly grated Parmesan cheese, mixed mushroom and tarragon soup makes an extremely satisfying meal on a cool fall or winter evening. Serve with lightly toasted Italian bread and butter and a mixed greens salad.
- Skill level:
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Things you need
- 1 bunch fresh tarragon
- 6 tbsp unsalted butter
- 1 1/2 tbsp extra virgin olive oil
- 2 cloves garlic, very finely chopped
- White onion, roughly chopped
- Celery stalk, roughly chopped
- 0.454kg. cremini mushrooms, sliced
- 0.227kg. portobello mushrooms, sliced, trimmings reserved and sliced
- 0.227kg. wood ear mushrooms, sliced
- Sea salt (to taste)
- Cracked black pepper (to taste)
- 6 cups mushroom stock
- 1 cup double cream
- 2/3 cup freshly grated Parmesan cheese
Cut the leaves off the tarragon stems, reserving them in different bowls. Melt the unsalted butter with the olive oil in a large saucepan over medium-high heat and cook for 2 to 3 minutes.
Add the tarragon stems, garlic, onions and celery. Stir to coat with the butter and oil and sauté for 5 to 7 minutes. Add the mushrooms and season with sea salt and cracked black pepper to taste. Cook the mixture for an additional 6 to 8 minutes.
Slowly pour the mushroom stock into the saucepan, stirring constantly. Lower the heat and simmer for about 35 to 40 minutes or until the vegetables are tender.
Transfer the soup to a blender in small batches and purée until smooth and creamy. Pour the puréed soup through a fine sieve into a clean saucepan and discard the vegetables.
Chop half of the tarragon leaves and add them to the soup. Slowly pour in the double cream, stirring constantly. Cook over low heat for 7 to 9 minutes. Turn off the heat.
Add the Parmesan cheese and stir until melted. Add the remaining butter and add the reserved portobello mushroom trimmings.
Ladle the soup into individual bowls and garnish with the remaining tarragon leaves. Serve immediately.
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