Creamy Mushroom Soup with Tarragon

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 29%
  • Fat: 4.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.6g
  • Carbohydrate: 16.1g
  • Fiber: 4g
  • Cholesterol: 17mg
  • Iron: 2.9mg
  • Sodium: 767mg
  • Calcium: 61mg

Ingredients

  • 2 teaspoons butter
  • 1 3/4 cups chopped onion
  • 1/3 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 teaspoon minced fresh tarragon
  • 1/2 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons sea salt, divided
  • 1/2 teaspoon cracked black pepper
  • 1 (8-ounce) package button mushrooms, chopped
  • 1 (8-ounce) package cremini mushrooms, chopped
  • 1 (1 1/4-ounce) slice whole wheat bread
  • 5 1/2 cups water
  • 1 vegetable-flavored or mushroom dry bouillon cube
  • 2/3 cup half-and-half
  • 2 tablespoons chopped fresh chives

Preparation

  1. 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.
  2. 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.
  3. 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. Yield: 6 servings (serving size: 1 1/3 cups).
  4. Wine note: In Europe, rich soups such as this creamy, earthy mushroom soup are often served with a dry amontillado Sherry. If you've never tried this classic combination, now's the time. Osborne Amontillado "Coquinero" Sherry nonvintage from Jerez, Spain ($16) is a great choice. -Karen MacNeil
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