Tarragon Mushroom Soup Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Clean and slice the crimini mushrooms, chop the onion and garlic, and finely chop the fresh tarragon.

2. 2

   Make the Roux

   In a large pot, melt the butter over medium heat. Once melted, add the flour and stir continuously for about 2-3 minutes until it forms a light golden roux.

3. 3

   Sauté the Vegetables

   Add the chopped onion and garlic to the roux, sautéing until the onion becomes translucent, about 5 minutes. Then add the sliced mushrooms and cook for another 5-7 minutes until they are tender.

4. 4

   Add Stock and Simmer

   Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

5. 5

   Blend the Soup

   Using an immersion blender, puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it.

6. 6

   Add Cream and Seasoning

   Stir in the heavy cream and chopped tarragon. Season with salt and black pepper to taste. Heat through for another 5 minutes but do not boil.

7. 7

   Serve

   Ladle the soup into bowls and garnish with additional tarragon if desired. Serve warm.