Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fresh Mushroom Soup With Tarragon Recipe
    Lost? Site Map

    Fresh Mushroom Soup With Tarragon

    Fresh Mushroom Soup With Tarragon. Photo by breezermom

    1/1 Photo of Fresh Mushroom Soup With Tarragon

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Bakabeth's Note:

    This has such a great mushroom flavor. It seems a little time consuming but most of it is just the chopping. I bring the mushrooms into the living room and force others to help! I like to serve this soup as the beginning of a meal, followed by steak. If cremini aren't available, you can use a mixture of wild and white mushrooms.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
    2. 2
      Add the mushrooms and cook gently for 4 minutes, stirring.
    3. 3
      Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft.
    4. 4
      Stir in the chopped tarragon, salt and black pepper. Season to taste.
    5. 5
      Leave the soup to cool slightly, then puree in a blender or food processor until smooth. I usually only puree half of the soup, to retain some of the texture.
    6. 6
      Return to the saucepan and reheat slowly on medium low heat.
    7. 7
      Stir in sherry.
    8. 8
      Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.

    Browse Our Top < 60 Mins Recipes

    Ratings & Reviews:

    • on March 05, 2011


      This was good, but there was just something missing for me. I'll make it again, I just have to figure out what to add to make it work for me. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2007


      Great flavor! I love tarragon so added the full 2 tablespoons. We had this as the first course with a flank steak dinner and it was a great starter. Thanks for another great recipe Bakabeth.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fresh Mushroom Soup With Tarragon

    Serving Size: 1 (161 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 76.0
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 1.8 g
    Cholesterol 9.1 mg
    Sodium 238.0 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 0.1 g
    Sugars 2.7 g
    Protein 2.2 g

    The following items or measurements are not included:

    vegetable stock

    fresh tarragon

    Ideas from


    Over 475,000 Recipes Network of Sites