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Cream Of Mushroom Soup With Tarragon Oil

Created by ImPat on May 27, 2016

40 gram butter
1 brown onion, roughly chopped
1 garlic clove, minced
200 grams mushrooms (button mushrooms, chopped)
200 grams mushrooms (Swiss brown mushrooms, chopped)
12 ounces potatoes (2 medium potatoes cream delight, peeled and roughly chopped)

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.