Mushroom soup with tarragon
4 servings
60 minutes
Mushroom soup with tarragon is a refined dish of European cuisine that combines the rich flavor of mushrooms with the creaminess of dairy and the light spiciness of tarragon. The soup has a velvety texture, and its aroma unfolds during cooking – first through caramelized shallots and garlic, then through gently simmering mushrooms in broth with lemon juice. Historically, mushroom soups have been popular in European gastronomy, especially in France, where chefs appreciate the harmony of flavors. Tarragon adds a special freshness and a subtle sweet-anise note to this soup. Serving it with a creamy sauce made from fresh herbs makes it not only delicious but also aesthetically appealing. This soup is perfect as a standalone dish or as an elegant appetizer before the main meal.
1
Finely chop clean, dry mushrooms. Heat olive oil in a deep pan, sauté shallots for a few minutes until soft, add garlic, and sauté for another couple of minutes. Add mushrooms to the pan, season with a little salt, increase the heat, and let the mushrooms simmer a bit. Then mix with the onions and garlic, cover, and cook for 5-8 minutes, stirring.
- Button mushrooms: 750 g
- Olive oil: 125 ml
- Shallot: 3 pieces
- Garlic: 2 cloves
- Salt: to taste
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 very soft.
- Lemon juice: 30 ml
- Chicken broth: 1 l
3
Blend the soup in a blender until pureed, then pour in the cream while continuing to blend.
- Cream: 250 ml
4
Make a creamy sauce with onion and herbs. Whip the cream, gradually adding onion, herbs, and salt until smooth.
- Cream: 250 ml
- Shallot: 3 pieces
- Tarragon leaves: 1 piece
- Cilantro: 1 piece
- Chervil: 1 sprig
- Spring onion: 1 piece
- Salt: to taste
5
Pour the puree soup into a clean pot, heat it up, and stir in the butter. Taste and add salt and pepper if needed. Serve in warmed plates, topping with cream sauce.
- Butter: 100 g
- Salt: to taste
- Ground black pepper: to taste
