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    Home » Recipes » Lunch » Soup

    Mushroom Tarragon Soup

    Published: Mar 14, 2019 · Updated: Jan 18, 2022 by Neil 14 Comments

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    A bowl of mushroom tarragon soup with mushroom and onions decorated around the bowl.
    Mushroom tarragon soup is a simple and delicious healthy recipe which brings out the rich flavour of the mushrooms. A creamy tasting soup without any added cream! #neilshealthymeals #recipe #mushroom #tarragon #soup

    Mushroom tarragon soup is a simple and delicious recipe which brings out the rich flavour of the mushrooms. A creamy tasting soup without any added cream!

    Two bowls of mushroom tarragon soup one in front of the other garnished with sliced mushrooms.

    Folks with Spring approaching (hopefully) I thought I'd get away with one last soup recipe for now, this tasty mushroom tarragon soup!

    It's a really easy soup to make.

    The basic ingredients are white mushrooms, stock, flour, milk and dried tarragon. 

    The soup uses the flour to thicken it which gives it a gloriously creamy texture without adding any cream.

    That's good news for our waistlines and for those that are calorie counting too!

    Birds eye view of a tasty bowl of mushroom tarragon soup surrounded by mushrooms and onions for decoration.

    The inspiration for this recipe came from seeing the blackboard menu at The Tron Theatre in Glasgow advertising mushroom tarragon soup as the daily soup.

    THAT blackboard was the very same place where the inspiration for the previous years roasted parsnip and carrot soup came from too!

    My other half and I go to The Tron Theatre every New Years Eve to see a pantomime.

    It's a smaller theatre so their productions tend to be more "local" in nature as opposed to the larger more maintream Glasgow theatres such as The Pavilion.

    This time we were seeing "Mammy Goose" on New Years Eve. It was brilliant. Just like how this soup recipe turned out. If I may say so myself! 😉

    Looking down on two bowls of mushroom tarragon soup each garnished with sliced mushrooms with spoons beside them ready to eat!

    Whenever I'm creating my recipes I always try to think of what shops and ingredients you might have to hand. As well as your budget.

    So I've used basic white mushrooms to make this mushroom tarragon soup. My thinking here is that most shops should stock basic fresh white mushrooms.

    If you've got a store nearby where you can get other varieties of mushrooms, such as chestnut or brown mushrooms then you can also use those.

    Whilst those mushrooms might be a bit more more expensive you'll get an altogether different flavour.

    So you can make several different varieties of mushroom soup just by changing what types of mushroom you use! 

    Close up shot looking down on two bowls of mushroom tarragon soup. Delicious and ready to eat!

    Why this Mushroom Tarragon Soup Is Good For You!

      • Each bowl of this mushroom soup contains only 117 calories.
      • It's a great low carb soup recipe if you're on a low carb diet.
      • Mushrooms are rich in antioxidants and vitamin D whilst being low in fat too.
      • The health benefits of eating mushrooms range from boosting our immunse systems to treating viruses.

    For this Mushroom Tarragon Soup you many need……

    I used my amazing Optimum VAC2 Air Vacuum Blender to puree the soup.

    Froothie Optimum VAC2 Air Blender

    Just look how smooth this blender makes the soup!

    There are no bits of veg floating about in it. It’s just pure creamy natural deliciousness.

    How To Make Mushroom Soup With Tarragon

    1. Gently heat the olive oil in a large saucepan, add the onion and garlic and sauté on a medium heat for 2-3 minutes until softened.
    2. Stir in the corn flour then add the chopped mushrooms and stir well together with the onions and garlic.
    3. Stir in the vegetable stock, then the milk and sprinkle in the tarragon. Bring the soup to a boil then reduce the heat and simmer for 10-15 minutes.
    4. Ladle half of the soup into a blender or food processor and blitz until smooth. Return the pureed portion back to the pot and reheat slowly on medium low heat.
    5. Season to taste and serve.

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    Mushroom Tarragon Soup Recipe

    If you can get fresh tarragon then by all means use it in this recipe but dried tarragon (as I used in the recipe) is just as good. Tarragon gives a distinctive flavour to this mushroom soup recipe.

    Make vegan mushroom tarragon soup simply by ensuring you're using vegan stock cubes and substitute the skimmed milk with a plant based alternative like oat or soya milk. I find coconut milk too sweet.

    How long will this keep in the fridge? You can store this soup in the fridge for 2 - 3 days. Any longer than that and I would suggest freezing it.

    This mushroom soup can be frozen. Let it cool fully first before portioning it into individual containers.

    Allow it to defrost first before reheating. The best way to reheat it which will prevent lumps forming is to reheat it gently in a saucepan.

    This soup is great served with a little chopped fresh parsley and wholemeal bread. Or just some extra sauteed sliced mushrooms on top!

    If you enjoyed this then why not try out my delicious and healthy mushroom and rice soup?

    I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

    Two delicious bowls of mushroom tarragon soup one in front of the other garnished with sliced mushrooms.
    Print Recipe Save Recipe Saved Recipe!
    5 from 7 votes

    Mushroom Tarragon Soup Recipe

    Mushroom tarragon soup is a simple and delicious recipe which brings out the rich flavour of the mushrooms. A creamy tasting soup without any added cream!
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Lunch
    Cuisine: British
    Servings: 4
    Calories: 117kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Optimum Blender
    • Saucepans
    • Kitchen scale
    • Kitchen knives
    • Garlic press
    • Measuring spoons
    • Measuring jug
    • Wooden spoon
    • Soup ladle

    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion finely chopped
    • 1 clove garlic crushed
    • 2 tablespoon corn flour mixed with 2 tablespoon cold water
    • 500 g mushrooms chopped
    • 600 ml vegetable stock
    • 150 ml skimmed milk
    • 1 tablespoon dried tarragon
    • Freshly ground salt and pepper
    Metric - US Customary

    Instructions

    • Gently heat the olive oil in a large saucepan, add the onion and garlic and sauté on a medium heat for 2-3 minutes until softened.
    • Stir in the corn flour then add the chopped mushrooms and stir well together with the onions and garlic.
    • Stir in the vegetable stock, then the milk and sprinkle in the tarragon. Bring the soup to a boil then reduce the heat and simmer for 10-15 minutes.
    • Ladle half of the soup into a blender or food processor and blitz until smooth. Return the pureed portion back to the pot and reheat slowly on medium low heat.
    • Season to taste.
    Prevent your screen from going dark

    Nutrition

    Calories: 117kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 626mg | Potassium: 543mg | Fiber: 1g | Sugar: 6g | Vitamin A: 430IU | Vitamin C: 5.8mg | Calcium: 75mg | Iron: 1.2mg

    Nutrition Facts
    Mushroom Tarragon Soup
    Amount Per Serving
    Calories 117 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Cholesterol 3mg1%
    Sodium 626mg27%
    Potassium 543mg16%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 430IU9%
    Vitamin C 5.8mg7%
    Calcium 75mg8%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Related

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    Healthy Spring Stir-Fry Vegetables »

    Reader Interactions

    Comments

    1. Ron

      March 14, 2019 at 8:35 am

      5 stars
      Neil, I love your soup post and this one is no exception. I will be trying one soon. I’m thinking is would be a great recipe come mushroom foraging season. Thanks for sharing.

      Reply
      • Neil

        March 15, 2019 at 5:00 am

        I can imagine that the different kinds of mushrooms you would get by foraging would make excellent ingredients for this soup. Lucky you Ron!

        Reply
    2. Easyfoodsmith

      March 14, 2019 at 12:15 pm

      5 stars
      Totally my kind of soup. I am so going to make this. Thanks for sharing 🙂

      Reply
      • Neil

        March 15, 2019 at 5:01 am

        Thank you and enjoy! 🙂

        Reply
    3. David @ Spiced

      March 14, 2019 at 1:04 pm

      5 stars
      What a fun soup flavor! I love the inspiration for this soup, too, Neil. That theater sounds like a great NYE tradition...and they clearly know how to make some yummy soups, too. I haven't made a good mushroom soup in quite some time now. I'm partial to a creamy soup, so I'll have to keep this one in mind for sure. Hope you guys have a great weekend ahead! 🙂

      Reply
      • Neil

        March 15, 2019 at 5:03 am

        We're very lucky that in Glasgow we have so many theatres with so much choice and there's always a show or comedy event going on! In February we were at the theatre 3 weekends out of 4! Hope you have a great weekend yourself David!

        Reply
    4. Harshad

      March 16, 2019 at 8:35 am

      5 stars
      Such an amazing soup recipe, Neil!

      I like Mushrooms a lot, but I have never tried them in the form of soup. I think I will have to try this Mushroom Tarragon Soup soon.

      Reply
      • Neil

        March 16, 2019 at 4:49 pm

        Thanks very much Harshad. Hope you get a chance to make and enjoy this soup! 🙂

        Reply
    5. Ashika I Gardening Foodie

      March 17, 2019 at 6:40 pm

      5 stars
      Lol , just as you are waiting for spring, I cannot wait for winter here Neil. The heat has been unbearable for the last few weeks. I want to cook cozy dinners like this delicious mushroom tarragon soup,. This soup is definitely going to be on the menu during winter. I love the flavours and without cream, this is really perfect . Thank you for a great recipe.

      Reply
      • Neil

        March 18, 2019 at 4:35 am

        Please send some of your heat up here Ashika!

        We cannot wait for it to get warmer. Hope you enjoy the soup. It's perfect for winter (which as I said I'm hoping we'll see the back of soon!) 😉

        Reply
    6. Laura

      March 18, 2019 at 5:13 pm

      5 stars
      Neil - this soup looks and sounds so inviting! I love a good cream soup that’s actually sans cream! Perfect any time of year!

      Reply
      • Neil

        March 19, 2019 at 5:33 am

        Thanks Laura! Yes this one is definitely perfect at any time of the year. Great for when your local store only stocks one kind of mushrooms too!

        Reply
    7. Ben|Havocinthekitchen

      March 18, 2019 at 6:47 pm

      5 stars
      I'm so excited about spring, but we're not giving up on soup yet as it's a great way to have dinner. I usually make a huge pot of soup on Sunday which is sufficient for 3-4 days, and this way saves a lot of time and energy. And this mushroom soup? Yes please! I love pairing mushrooms with various herbs (thyme and rosemary would be my favourite), but this marriage with tarragon is something I'll need to try yet!

      Reply
      • Neil

        March 19, 2019 at 5:38 am

        I'm definitely not giving up soup yet either Ben! I mean as much as I'm desperate to start having more salads in our meals we're still getting snow and frosts here!

        Glad you like the soup and yes mushrooms paired with tarragon is delicious. Give it a try I know you'll love it! 😀

        Reply

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