Cream Of Mushroom, Brandy & Tarragon Soup Recipe

Prepare mushrooms

If using dried porcini, place in 120 ml hot water for 20 minutes, then drain, reserve soaking liquid, chop porcini and strain liquid through fine sieve to remove grit. Clean and slice cremini and shiitake mushrooms; pat dry.

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the finely diced onion and a pinch of salt; cook gently, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown mushrooms

Increase heat to medium-high. Add the sliced cremini, shiitake and chopped porcini to the pot in a single layer if possible. Cook without stirring for 2–3 minutes to develop color, then stir and continue cooking until mushrooms have released their liquid and are nicely browned, about 8–10 minutes total. Season lightly with 1/2 tsp of the salt and 1/2 tsp of the pepper.

Add flour

Reduce heat to medium and stir in 2 tbs flour. Cook, stirring, for 1–2 minutes to remove the raw flour taste and coat the mushrooms (this creates a light roux to thicken the soup).

Deglaze with wine and brandy

Pour in 120 ml dry white wine and 45 ml brandy, scraping up any brown bits from the pot with a wooden spoon. Allow alcohol to cook off and the liquid to reduce by half, about 3–4 minutes. If you reserved porcini soaking liquid, add up to 60 ml strained liquid now (do not add grit).

Add stock and simmer

Add 800 ml chicken or vegetable stock and bring to a gentle simmer. Reduce heat to maintain a low simmer and cook uncovered for 15–20 minutes so flavors meld.

Finish with cream and tarragon

Stir in 200 ml heavy cream and 2 tbs chopped fresh tarragon. Simmer 3–4 minutes more—do not boil vigorously once cream is added. Add 1 tsp soy sauce (or tamari), 1 tsp lemon juice, the remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Taste and adjust seasoning.

Blend to texture

For a smooth cream of mushroom, use an immersion blender directly in the pot and blend until silky with a few small mushroom pieces remaining, about 1–2 minutes. For an ultra-smooth soup, transfer in batches to a blender and puree until smooth, then return to pot and rewarm gently. If soup is too thick, thin with up to 60–120 ml extra stock or water to reach desired consistency.

Finish and hold

Warm gently to serving temperature (do not boil). Stir in a final 1 tsp chopped fresh tarragon if desired. Adjust salt and pepper to taste.

Heat oven to 200°C (400°F) or set a skillet over medium-high heat. Arrange sourdough slices on a baking sheet. Brush each slice lightly with olive oil and spread a thin layer of softened butter on top. Sprinkle a light pinch of sea salt over slices.

Toast bread in oven for 6–8 minutes until golden and crisp at edges (flip halfway), or toast in skillet 2–3 minutes per side until nicely browned. Remove from oven or skillet and rub lightly with a cut garlic clove if desired for more flavor.

Garnish each toast with the remaining 1 tsp fresh tarragon leaves. Serve warm alongside bowls of soup for dipping or place a slice on top of each bowl as a lid.