Best 5 Mushroom Soup With A Touch Of Tarragon Recipes

MUSHROOM TARRAGON SOUP

Steps:

• Gently heat the olive oil in a large saucepan, add the onion and garlic and sauté on a medium heat for 2-3 minutes until softened.
• Stir in the corn flour then add the chopped mushrooms and stir well together with the onions and garlic.
• Stir in the vegetable stock, then the milk and sprinkle in the tarragon. Bring the soup to a boil then reduce the heat and simmer for 10-15 minutes.
• Ladle half of the soup into a blender or food processor and blitz until smooth. Return the pureed portion back to the pot and reheat slowly on medium low heat.
• Season to taste.

FRESH MUSHROOM SOUP WITH TARRAGON

Steps:

• 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.

MUSHROOM SOUP WITH TARRAGON

Steps:

• Heat oil and butter in pan.
• Add the onions and sauté until they are transparent.
• Add the seasonings and stir for one minute.
• Add the mushrooms and 1/4 cup water.
• 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.
• Add the cream and simmer on LOW for about 8-minutes. DO NOT BOIL.
• Adjust salt and pepper.
• Serve in two bowls with a dollop of sour cream on top.

TARRAGON CHOPS WITH MUSHROOMS

Steps:

• Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 4 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Remove and keep warm. , In the same skillet, saute mushrooms in remaining butter for 3-5 minutes or until almost tender. Add wine, stirring to loosen browned bits. Stir in tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until liquid is reduced by half. Serve with pork chops.

LEEK, POTATO, AND TARRAGON SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.