[Three-mushroom Soup with Tarragon]
Source: Times Colonist - Erik Akis
The fresh shiitake mushrooms used in this soup are sold at most supermarkets.
Ingredients
- 3 tablespoons olive oil
- ⅓ lb. white mushrooms, thinly sliced
- ⅓ lb. brown mushrooms, thinly sliced 8-10 fresh shiitake mushrooms, stems removed and discarded, caps thinly sliced
- 1 large shallot, finely chopped
- ¼ cup all-purpose flour
- 3 ¾ cups chicken or vegetable stock or broth
- ½ teaspoon dried tarragon
- ½ cup light cream
- salt and white pepper to taste
Directions
1. Heat the oil in a pot set over medium heat. Add the mushrooms and shallot and cook until tender, about 5 minutes. |
2. Mix in the flour and cook 2 minutes more. While stirring, slowly mix in stock. |
3. Stir in the tarragon. Bring to a simmer and simmer 10 minutes. |
4. Stir in the cream; season with salt and pepper. Heat the cream through a minute or so, and the soup is ready. |
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Notes
Thinly sliced green onion or chopped parsley, for garnish (optional)
If desired, serve portions of the soup garnished with sliced green onion or chopped parsley.
Categories
Soups[ Back to top ]
