Mushroom Soup with Tarragon
Indulge in the earthy richness of this creamy Mushroom Soup with Tarragon, a soul-warming dish that brings together simple yet exquisite ingredients for a restaurant-quality experience at home. Featuring golden sautéed cremini mushrooms, aromatic garlic, and the delicate sweetness of tarragon, this recipe is elevated further with a generous splash of velvety heavy cream. Simmered in a flavorful chicken or vegetable stock and blended to perfection for a luscious texture, this soup is as comforting as it is elegant. Serve it with a sprinkle of Parmesan and fresh herbs for a stunning presentation. Ready in just 45 minutes, this gourmet soup is perfect for cozy dinners or as an impressive starter at your next gathering. Ideal keywords: creamy mushroom soup, tarragon recipe, easy weeknight soup, gourmet starter.
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Recipe Information
Ingredients
- 3 tablespoons Butter (unsalted)
- 1 tablespoon Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 500 grams Cremini mushrooms, sliced
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 tablespoons Fresh tarragon leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter melts.
Add the chopped onion to the pot and sauté for 5-7 minutes, stirring frequently, until the onion becomes soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Pour in the chicken or vegetable stock, and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious of the hot liquid.
Stir in the heavy cream and fresh tarragon leaves. Simmer for another 2-3 minutes to meld the flavors.
Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
Serve the soup warm, garnished with additional fresh tarragon and a sprinkle of grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 6822 mg | 297% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 18.4 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 773 mg | 59% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2138 mg | 45% | |
*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.
