Mushroom Soup with Tarragon
Soups • European
Description
Mushroom Soup with Tarragon
Ingredients
- Pickled Chanterelles 25 oz
- Olive Oil 5 fl oz
- Shallot 3 pieces
- Garlic 2 cloves
- Chicken Broth 0 qt
- Meyer Lemon Juice 0 fl oz
- Cream 10 fl oz
- Butter 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Tarragon 1 piece
- Cilantro 1 piece
- Chervil 1 sprig
- Scallions 1 piece
Step-by-Step Guide
Step 1
Finely chop the clean, dry champignon mushrooms. Heat the olive oil in a deep skillet, sauté the shallots for a few minutes until soft, then add the garlic and sauté for another couple of minutes. Add the mushrooms to the skillet, season lightly with salt, increase the heat, and let the mushrooms simmer a bit. Then stir with the onions and garlic, cover, and cook for 5–8 minutes, stirring occasionally.
Step 2
Squeeze half a lemon into the mushrooms, pour in the broth, and mix thoroughly. Increase the heat and bring to a boil. Reduce the heat and cook for about 10 minutes, uncovered, stirring constantly, until the mushrooms are completely soft.
Step 3
Blend the soup in a blender until smooth, then pour in the cream while continuing to blend.
Step 4
Make a creamy sauce with the onions and herbs. Whip the cream, gradually adding the onions, herbs, and salt, until smooth.
Step 5
Pour the pureed soup into a clean pot, heat it up, and stir in the butter. Taste and add salt and pepper if needed. Serve in warmed bowls, topped with the creamy sauce.
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