TARRAGON MUSHROOM SOUP Recipe

Prepare the Ingredients

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

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.

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.

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.

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.

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.

Serve

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