CREAMY MUSHROOM SOUP WITH TARRAGON
Cooking Light Oct 03. "The bread disappears into the soup to give it body. Dried mushrooms enhance the flavor of the fresh mushrooms. For a nice presentation, sauté some additional sliced button mushrooms to use as a garnish with the chives."
Provided by dicentra
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large Dutch oven over medium-high heat. Add onion, porcini mushrooms, tarragon, thyme, and bay leaf; sauté 10 minutes or until onions are lightly browned.
- Add garlic, and cook 2 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, pepper, button mushrooms, and cremini mushrooms. Cook 10 minutes, stirring occasionally.
- Place bread in a food processor; pulse 5 times or until crumbly. Add the breadcrumbs, water, and bouillon cube. Reduce heat; simmer 20 minutes. Discard bay leaf.
- Place about 2 1/2 cups mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl.
- Repeat procedure with remaining mushroom mixture, 2 1/2 cups at a time. Stir in 1/2 teaspoon salt and half-and-half. Top each serving with 1 teaspoon chives.
Nutrition Facts : Calories 113.9, Fat 4.8, SaturatedFat 2.8, Cholesterol 13.3, Sodium 637.5, Carbohydrate 12.1, Fiber 1.7, Sugar 3.8, Protein 4.1
MUSHROOM SOUP WITH TARRAGON
This is a quick recipe. The mushrooms can be chopped if desired. For a creamier soup, garnish with sour cream.
Provided by Kathy228
Categories Vegetable
Time 25m
Yield 2 large bowls
Number Of Ingredients 11
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.
Nutrition Facts : Calories 437.3, Fat 41.9, SaturatedFat 22.7, Cholesterol 109.7, Sodium 1009.8, Carbohydrate 12.1, Fiber 1.8, Sugar 3.6, Protein 7.3
FRESH MUSHROOM SOUP WITH TARRAGON
This has such a great mushroom flavor. It seems a little time consuming but most of it is just the chopping. I bring the mushrooms into the living room and force others to help! I like to serve this soup as the beginning of a meal, followed by steak. If cremini aren't available, you can use a mixture of wild and white mushrooms.
Provided by Bakabeth
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 76, Fat 3, SaturatedFat 1.9, Cholesterol 9.2, Sodium 238, Carbohydrate 6, Fiber 0.1, Sugar 2.8, Protein 2.3
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
MUSHROOM SOUP WITH A TOUCH OF TARRAGON
Creamy and deliciously satisfying. Serve along with a salad and some nice rolls or bread and you have a wonderful comfort meal.
Provided by Daily Inspiration S
Categories Vegetable Soup
Time 50m
Number Of Ingredients 7
Steps:
- 1. Melt 1 1/2 tbsp. butter in a dutch oven and saute onions gently for 10 minutes. Add remaining butter and add the mushrooms, cooking for 5 minutes or until browned.
- 2. Add stock and tarragon to the mushroom mixture and bring to a boil. Reduce heat and simmer for 20 minutes.
- 3. Add mushroom mixture to a food processor or blender and process until smooth. Return the mixture to the dutch oven.
- 4. Add sour cream to dutch oven and add salt/pepper to taste.
- 5. Heat soup gently until hot. Add soup to serving bowls and garnish with tarragon. Serve with some nice crusty bread, if desired.
TARRAGON-CELERY SOUP
Quick cream of celery soup with a lot of flavor and a small kick.
Provided by tomboy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Place a large pot over medium-low heat. Add butter and melt to coat the bottom of the pot. Add celery and onion; cook, stirring occasionally, until onion is translucent and celery is softened, 10 to 15 minutes. Keep the heat low enough so that the butter does not burn and onion does not brown or caramelize. Add garlic; cook and stir until aromatic, about 1 minute. Stir in salt, white pepper, tarragon, and cayenne.
- Meanwhile, place a medium pot over very low heat. Add milk and chicken broth and allow to warm slowly. Do not allow to boil or scald.
- Stir flour into the vegetable mixture until no dry flour remains. Pour in all but 1 cup of the warm liquid and bring to a low simmer.
- Whisk cornstarch into the remaining cup of liquid until there are no lumps. Add the cornstarch mixture to the vegetables. Stir in sherry. Bring to a simmer and cook over low heat until warm throughout and slightly thickened, about 10 minutes.
- Blend half of the soup in the bowl of a food processor or blender, then add back into the pot and serve.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 26.3 g, Cholesterol 28.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 7.3 g, SaturatedFat 5.3 g, Sodium 1454.8 mg, Sugar 9.8 g
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