Mushroom Soup With Tarragon

Total Time
Prep 5 mins
Cook 20 mins

This is a quick recipe. The mushrooms can be chopped if desired. For a creamier soup, garnish with sour cream.

Ingredients Nutrition


  1. Heat oil and butter in pan.
  2. Add the onions and sauté until they are transparent.
  3. Add the seasonings and stir for one minute.
  4. Add the mushrooms and 1/4 cup water.
  5. Sauté until mushrooms are done; about 7-8 minutes. Turn off heat, put lid on pan and let set for about 10-minutes to develop the mushroom flavor.
  6. Add the cream and simmer on LOW for about 8-minutes. DO NOT BOIL.
  7. Adjust salt and pepper.
  8. Serve in two bowls with a dollop of sour cream on top.
Most Helpful

delicious, this would be a great recipe for 2 as an appetizer, i just love mushrooms and tarragon together. this is also quick cooking, less than 30 minutes from start to finish with big flavor, great week night soup, i made it for lunch as i was home today.

chia April 20, 2007

The herb combination gives this soup a fantastic flavor! I used the larger amount of tarragon listed (love the stuff!). I skipped the olive oil and just used the 2 tbsp of butter. I didn't measure the salt, but I know that I didn't use as much as called for. If you like mushrooms, this is for you! Thanx for sharing this; I'll make this again.

*Parsley* April 16, 2007

I made this soup just for me so experimented a bit with the "spare". As is, the soup is very good. It is creamy even without the sour cream and the paprika gives it a bit of a kick. For me, the soup really came alive when I whizzed the second batch in a food processor, the flavours melded togather very well and it tasted so rich and creamy! This is going in my quick and simple book as thats just what it is!

PinkCherryBlossom September 24, 2006