Tarragon and Mushroom Soup.
I remember the first time I made mushroom soup. I followed a recipe that consisted of sliced white mushrooms, flour to thicken and then stock and milk. It was nice, and for many years I made the same recipe. Then the shops started stocking chestnut mushrooms and I began a love affair with tarragon....something had to change! This recipe is extremely simple and the soup is ready in 15 minutes with no flour in sight.
Chop onion and garlic and fry over a low heat until softened but not coloured. Add in chopped mushrooms and stir until they release their juices and are soft.
Add some beef stock and bring to a simmer. You could use vegetable stock and some mushroom ketchup for vegetarians. This brings out the meaty taste of the mushrooms and gives an added richness. Meanwhile fry a few sliced mushrooms for garnish and some cubes of bread if liked. Blitz the soup in a blender or with a stick blender and then return to the pan with some chopped tarragon.
Bring back to a simmer and serve with a drizzle of cream, fried mushroom slices, croutons and plenty of crusty bread.
This Tarragon and Mushroom Soup is my favourite. What's yours?
How about trying my Potato and Leek Soup It's fat-free too.
Don't forget to Pin this Tarragon and Mushroom Soup for later.
Ingredients
- 1
- tbsp
- oil
- 350
- g
- chestnut mushrooms
- 1
- medium onion
- chopped
- 1
- clove garlic
- chopped
- 500
- ml
- beef stock
- ½
- tsp
- ground black pepper
- 2
- tbsp
- fresh tarragon
- Group:
- Garnish
- 2
- tbsp
- cream
- 1
- slice
- bread
- cubed and fried crisp
- 2
- mushrooms
- sliced and fried
| Cook Time | 15 |
| Servings |
|
- 1 tbsp oil
- 350 g chestnut mushrooms
- 1 medium onion chopped
- 1 clove garlic chopped
- 500 ml beef stock
- ½ tsp ground black pepper
- 2 tbsp fresh tarragon
Ingredients
Soup
|
|
- Heat the oil in a saucepan and fry the garlic and onion on a low heat until softened.
- Add the mushrooms and stir constantly until soft. Pour in the stock and bring to a simmer with the pepper. Add salt if necessary.
- Blitz the soup until smooth then return to the pan with the tarragon and bring to a simmer.
- Serve with a swirl of cream, a few fried mushrooms and croutons if liked.
This makes 2 very generous portions.
Make the dish vegetarian by using vegetable stock and enriching with a few slugs of mushroom ketchup.
Thanks so much. It's such a tasty soup too.
Ready in 15 minutes with no flour in sight?! Count me in! One of my kids has a gluten allergy, but the rest of us can have oru homemade bread on the side. Looks good.
Thanks Nikole. Chestnut mushrooms are much meatier in taste so the soup is much heartier than a normal mushroom soup.
Thanks very much Lesli.
Thanks Corina. The tarragon really compliments the mushroom.
I don't often use tarragon but I can see imagine it would go really well in this delicious creamy mushroom soup! It would be delicious with some fresh crusty bread.
Yum! Sounds so creamy and comforting during these cold months. I do love a good mushroom soup!
I love the simplicity of this recipe! Mushrooms are one of my favorites but I have never tried chestnut mushrooms! I guess I'm going to be trying something new with your recipe. Also love that this is flourless! Can't wait to have this with some crusty sourdough bread!
Thanks Sharon. I agree - got to have some good soup recipes for Winter!
Thanks Cliona. I use dried tarragon a lot too, as it's not always easy to buy fresh and I found it's really difficult to grow too. If I see it in the shops I have to buy it!
Thanks so much Chris.
Thanks Beth. I think mushrooms love tarragon!
I too, have a recent love affair with tarragon! I happen to also be crazy about chestnut mushrooms! This is a must try, in my book!
Tarragon and Mushroom is a match made in heaven so I can only imagine how delicious this soup tastes! Thanks so much for sharing 🙂
I love tarragon but never cook with it! Time to pick some up from the shops because this looks amazing!
Perfect for this weather! Love using tarragon, too!
Thanks Neli! I am so glad you loved it.
Thanks Kelli!
This soup looks so warm and comforting. Perfect for these chilly winter nights!
Delicious! I made it for a dinner party and everyone raved about it. This is a good idea and amazing recipe too. Something very unique and colorful.
Tarragon has got to be my favourite herb and I have to have it with chicken. It's strange how it goes so well with the earthy flavour of chestnut mushrooms but it really does compliment the taste. My sons still can't stand mushrooms though!
Love tarragon and would never have thought of adding it to mushroom soup. Thank you for the inspiration.
Sorry for the delay! Hope your hand is better soon. Good excuse for a rest.
Can you post some soup over! Chopping and me with one hand - well people won't allow me near knives or kettles at the moment.