Fresh Mushroom Soup with Tarragon
Indulge in the earthy elegance of Fresh Mushroom Soup with Tarragon, a creamy, aromatic delight that's perfect for cozy evenings. This comforting recipe combines tender cremini and button mushrooms with the delicate anise-like flavor of fresh tarragon, creating a velvety soup that's both hearty and refined. Sautéed onions and garlic form the flavorful base, while a splash of heavy cream and a hint of lemon juice add a luxurious richness and brightness. Ready in just 45 minutes, this one-pot dish is easy to prepare and perfect for serving with warm crusty bread. Whether blended smooth or left slightly chunky for texture, this homemade mushroom soup will elevate any meal with its depth of flavor and herbal accents.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 450 grams Cremini mushrooms, cleaned and sliced
- 250 grams Button mushrooms, cleaned and sliced
- 4 cups Vegetable broth
- 1 tablespoon Fresh tarragon leaves, chopped
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large soup pot, heat the butter and olive oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the cremini and button mushrooms to the pot. Stir well to coat them in the butter and oil mixture. Cook for 10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes.
Using a handheld immersion blender or a countertop blender, carefully blend the soup until smooth. Blend completely, or leave it slightly chunky for some texture, depending on your preference.
Return the soup to low heat and stir in the chopped tarragon, heavy cream, salt, and black pepper. Simmer for another 5 minutes, ensuring the soup doesn’t come to a boil.
Taste and adjust seasonings as needed. Add the lemon juice for a hint of brightness.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.4 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
