Earthy Mushroom Tarragon Soup
This hearty popular soup is perfect for cooler Autumn nights.
Inroduction
About this Recipe
By Sheridan Rogers
Flat or Portobello mushrooms will give this soup more flavour than caps. Make sure to include the stems (unless the mushrooms are very old) because they will add flavour. Swirl in some cream or sour cream once it's been ladled into the bowls.
Ingredients
1 small onion, finely chopped
30g unsalted butter
3 tablespoons plain flour
750 ml boiling chicken stock
500ml hot milk
700g mushrooms, wiped clean and chopped
1 – 2 teaspoons salt
1 teaspoon dried tarragon
freshly ground black pepper
A few drops of lemon juice
Garnish:
Freshly chopped French tarragon (or chives)
Pouring cream (or sour cream)
Dry sherry or Madeira (optional)
In a large pan sweat the onion in the butter until soft over medium-low heat. Remove from heat and stir in the flour with a wooden spoon.
Return to heat and stir for one minute. Using a wire whisk, blend in a ladleful of the boiling chicken stock. Gradually whisk in remaining stock, then add the milk, salt, tarragon and pepper. Bring to simmering point and simmer 2 – 3 minutes.
Add the mushrooms and simmer, partially covered, for 20 – 25 minutes. Remove from heat.
Process the soup, in batches, in a food processor or blender. If too thick, add more stock or milk. Taste for seasoning and adjust. Add a few drops of lemon juice to brighten the flavour.
For a final flourish, add a spoonful of dry sherry or Madeira.
Serve the soup garnished with freshly chopped French tarragon (or chives or parsley).