Prep 20 mins
Cook 40 mins
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.
- 1 tablespoon butter
- 4 shallots, minced
- 1 garlic clove, smashed and chopped
- 6 cups minced cremini mushrooms
- 1 1⁄4 cups vegetable stock
- 1 1⁄4 cups 2% low-fat milk
- 1 -2 tablespoon fresh tarragon, chopped
- 2 tablespoons dry sherry
- 1⁄2-1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 sprig fresh tarragon, to garnish
- parmesan cheese (optional)
- Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
- Add the mushrooms and cook gently for 4 minutes, stirring.
- 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.
- Stir in the chopped tarragon, salt and black pepper. Season to taste.
- 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.
- Return to the saucepan and reheat slowly on medium low heat.
- Stir in sherry.
- Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.
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!
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.