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!

Course Lunch

Cuisine British

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 117kcal

Author Neil

Equipment

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.

Nutrition