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    You are in: Home / Recipes / Mushroom Soup With Tarragon Recipe
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    Mushroom Soup With Tarragon

    Average Rating:

    3 Total Reviews

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    • on April 20, 2007

      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.

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    • on April 16, 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.

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    • on September 24, 2006

      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!

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    Nutritional Facts for Mushroom Soup With Tarragon

    Serving Size: 1 (644 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 437.3
    Calories from Fat 377
    Total Fat 41.9 g
    Saturated Fat 22.7 g
    Cholesterol 109.7 mg
    Sodium 1009.8 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 1.8 g
    Sugars 3.5 g
    Protein 7.3 g

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