Cream Of Mushroom Soup With Tarragon Oil
"Love a good homemade soup and this one from Super Food Ideas looks so good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (330.5 g)
- Calories 442.3
- Total Fat - 34.7 g
- Saturated Fat - 14.9 g
- Cholesterol - 113.7 mg
- Sodium - 153.6 mg
- Total Carbohydrate - 22.9 g
- Dietary Fiber - 4 g
- Sugars - 5.2 g
- Protein - 12.7 g
- Calcium - 166.6 mg
- Iron - 1.6 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt 1/2 the butter in a saucepan over medium heat and add onion and garlic and cook, stirring, for 5 minutes or until onion softens and then add mushrooms, cook, stirring for 2 to 3 minutes or until mushrooms are just tender.
Step 2
Add potato, stock and 1 cup water, cover and bring to the boil and the reduce heat to low and simmer, covered, for 20 minutes or until potato is tender.
Step 3
Set aside for 10 minutes to cool slightly.
Step 4
Meanwhile, place tarragon leaves and oil in a small just and using a stick blender, blend until almost smooth and then push mixture through a fine sieve over a small bowl and then discard solids.
Step 5
Using a stick blender, blend soup until smooth and then add cream and place over a low heat and stir for 5 minutes or until heated through and then season with salt and pepper to taste.
Step 6
Meanwhile, heat remaining butter in a frying pan over medium-high heat and add e3xtra mushrooms and cook, stirring occasionally for 5 minutes or until golden.
Step 7
Ladle soup among bowls and top with fried mushrooms and extra chopped tarragon and drizzle with tarragon oil and serve.
Tips
No special items needed.
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