After writing about how mushroom soup saved me during my months of morning sickness (also known as P.U.K.E) . I realized I had a fabulous recipe to share for home made fresh mushroom soup with tarragon. Even more fabulous with all the recent research that shows that the fat from whole milk and cream is actually beneficial for us in many ways. Butter and cream lovers can jump for joy!
I just served this as an appetizer for our Easter dinner and it was very well received, you can pretty much choose any mushrooms that you prefer. Originally I used vegetable stock, but recently noticed that Pacific Natural Foods has an organic mushroom broth…sooo tasty! Loved the way it layered the mushroom taste in the soup.
Ingredients serves 10-12 (freezes well, can make ahead & store)
- 3 tbsp butter
- 8 green onions, finely chopped
- 10-12 cups of fresh mushrooms (experiment with different ones, see which you like!) I usually buy a ‘gourmet mix’ at Costco
- 2½ cups mushroom (or vegetable) stock
- 2-3 cloves of garlic, crushed
- 2½ cups whole milk
- ½ cup fresh tarragon, chopped finely
- 1 cup dry white wine
- sea salt and fresh ground pepper to taste
- a few whole sprigs of whole tarragon (for garnish)
- 2 tbsp butter (for garnish)
- 1 cup of most flavourful mushrooms (for garnish)
- 2 cups cubed sourdough bread (for garnish)
- ½ cup greek yogurt, mixed with a teaspoon of Boursin cheese (for garnish)
1. Prepare all of your ingredients. This is a great time to use your ‘organic food processors’, yup, the kiddos! My kids all started with chopping mushrooms, you can even use a good butter knife, if the ‘shrooms are fresh enough, it’s safe & gives them good skills!
2. Melt the butter in a large saucepan over a medium heat, add the green onions and stir for several minutes until they soften. Add the garlic, stirring often, so as not to burn. Add the mushrooms in batches, admittedly I usually add more butter than asked for at this point, you don’t have to, but I have a butter problem. Do you know of a good support group?
3. Once most of the mushrooms have started to get all lovely and brown, you can add the stock . I like for the stock and the mushrooms to mingle before I add the milk. After it is nice and warm…try it! Different mushrooms have different moisture percentages…so sometimes, at this point I add a bit of whipping cream…GASP! Just to give it that lovely creaminess. I’m sorry, I admit to playing with my food.
4. You can bring it to a gentle boil at this point until the mushrooms are nice and soft, stir in the chopped tarragon…one of my favourite herbs, yum! You can season with sea salt and fresh ground pepper now ( someone gave us smoked sea salt & it was great in this recipe!)
5. Remove the soup from the heat and let it cool down. Once it is cool, you can either blend it in small batches in a blender or use one of the hand-immersion blenders. I LOVE mine, use it all the time! After killing several in the past, this KitchenAid Architect has held up really well!
6. Reheat gently and stir in wine.
7. In a pan, heat up garnish butter, throw in the remaining mushrooms, cook until very crispy, add bread cubes, brown on all sides. Ladle soup into bowls. Using a teaspoon, drizzle the yogurt/boursin mixture onto the soup, gently…or it sinks! Then place some bread cubes and tarragon on top & serve.
Please try and share any comments or adaptations you found to be wonderful.