Fresh Mushroom Soup With Tarragon

Recipe by Bakabeth
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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