mushroom soup with a touch of tarragon
(1 rating)
Creamy and deliciously satisfying. Serve along with a salad and some nice rolls or bread and you have a wonderful comfort meal.
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For mushroom soup with a touch of tarragon
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3 Tbspbutter
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1 smonion, chopped
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21 pound pkgs. white mushrooms, coarsely chopped
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3 1/2 cvegetable stock
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3 Tbspfresh tarragon, chopped (reserve some for garnish)
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2/3 csour cream
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salt and pepper to taste
How To Make mushroom soup with a touch of tarragon
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1Melt 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.
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2Add stock and tarragon to the mushroom mixture and bring to a boil. Reduce heat and simmer for 20 minutes.
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3Add mushroom mixture to a food processor or blender and process until smooth. Return the mixture to the dutch oven.
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4Add sour cream to dutch oven and add salt/pepper to taste.
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5Heat soup gently until hot. Add soup to serving bowls and garnish with tarragon. Serve with some nice crusty bread, if desired.
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