Mushroom Soup With Tarragon

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

• Ready In: 25 mins
• Yields: 2 large bowls

Ingredients

• 2  tablespoons butter
• 1  tablespoon olive oil
• 1  small onion, chunked
• 1⁄4 teaspoon paprika
• 1⁄4-1⁄2 teaspoon dried tarragon
• 1⁄4 teaspoon dried parsley
• 1⁄4 teaspoon black pepper
• 3⁄4 teaspoon salt
• 8  ounces mushrooms, sliced
• 1⁄4 cup water
• 1  cup  light cream (half-and-half)

Directions

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.