Mushroom Soup With A Touch Of Tarragon Recipes
MUSHROOM TARRAGON SOUP
Mushroom tarragon soup is a simple and delicious recipe which brings out the rich flavour of the mushrooms. A creamy tasting soup without any added cream!
Provided by Neil
Categories Lunch
Time 50m
Number Of Ingredients 9
Steps:
- Gently heat the olive oil in a large saucepan, add the onion and garlic and sauté on a medium heat for 2-3 minutes until softened.
- Stir in the corn flour then add the chopped mushrooms and stir well together with the onions and garlic.
- Stir in the vegetable stock, then the milk and sprinkle in the tarragon. Bring the soup to a boil then reduce the heat and simmer for 10-15 minutes.
- Ladle half of the soup into a blender or food processor and blitz until smooth. Return the pureed portion back to the pot and reheat slowly on medium low heat.
- Season to taste.
Nutrition Facts : Calories 117 kcal, Carbohydrate 15 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 626 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
FRESH MUSHROOM SOUP WITH TARRAGON
This has such a great mushroom flavor. It seems a little time consuming but most of it is just the chopping. I bring the mushrooms into the living room and force others to help! I like to serve this soup as the beginning of a meal, followed by steak. If cremini aren't available, you can use a mixture of wild and white mushrooms.
Provided by Bakabeth
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
- Add the mushrooms and cook gently for 4 minutes, stirring.
- Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft.
- Stir in the chopped tarragon, salt and black pepper. Season to taste.
- Leave the soup to cool slightly, then puree in a blender or food processor until smooth. I usually only puree half of the soup, to retain some of the texture.
- Return to the saucepan and reheat slowly on medium low heat.
- Stir in sherry.
- Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.
Nutrition Facts : Calories 76, Fat 3, SaturatedFat 1.9, Cholesterol 9.2, Sodium 238, Carbohydrate 6, Fiber 0.1, Sugar 2.8, Protein 2.3
MUSHROOM SOUP WITH TARRAGON
This is a quick recipe. The mushrooms can be chopped if desired. For a creamier soup, garnish with sour cream.
Provided by Kathy228
Categories Vegetable
Time 25m
Yield 2 large bowls
Number Of Ingredients 11
Steps:
- Heat oil and butter in pan.
- Add the onions and sauté until they are transparent.
- Add the seasonings and stir for one minute.
- Add the mushrooms and 1/4 cup water.
- Sauté until mushrooms are done; about 7-8 minutes. Turn off heat, put lid on pan and let set for about 10-minutes to develop the mushroom flavor.
- Add the cream and simmer on LOW for about 8-minutes. DO NOT BOIL.
- Adjust salt and pepper.
- Serve in two bowls with a dollop of sour cream on top.
Nutrition Facts : Calories 437.3, Fat 41.9, SaturatedFat 22.7, Cholesterol 109.7, Sodium 1009.8, Carbohydrate 12.1, Fiber 1.8, Sugar 3.6, Protein 7.3
TARRAGON CHOPS WITH MUSHROOMS
"Though I lightened the sodium in this delicious pork entree, it's just as flavorful," assures Sherri Halloran from Colonial Heights, Virginia. "It's a quick and easy weeknight dinner."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1-1/2 teaspoons butter for 4 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Remove and keep warm. , In the same skillet, saute mushrooms in remaining butter for 3-5 minutes or until almost tender. Add wine, stirring to loosen browned bits. Stir in tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until liquid is reduced by half. Serve with pork chops.
Nutrition Facts : Calories 306 calories, Fat 14g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 96mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
LEEK, POTATO, AND TARRAGON SOUP
Categories Soup/Stew Milk/Cream Potato Appetizer Quick & Easy Yogurt Leek Winter Tarragon Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.
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CREAMY MUSHROOM SOUP WITH TARRAGON RECIPE | MYRECIPES
2011-01-06 Place about 2 1/2 cups mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with …
From myrecipes.com
4/5 (2)Calories 150 per servingServings 6
From myrecipes.com
4/5 (2)Calories 150 per servingServings 6
- 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.
- 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.
- 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).
- 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
BEST MUSHROOM TARRAGON SOUP RECIPES | FOOD NETWORK …
2014-01-14 Step 3. Add flour and mix well, continue cooking for another minute. Add stock slowly while stirring. Add tarragon sprigs and bring to a slow boil while continuously stirring. Step 4. Reduce heat to medium low and cook for an additional 30 minutes while periodically stirring. Remove from heat, add cream and adjust seasonings with salt and pepper.
From foodnetwork.ca
2.4/5 (45)Total Time 55 minsServings 4
From foodnetwork.ca
2.4/5 (45)Total Time 55 minsServings 4
PERFECT MUSHROOM TARRAGON CREAM SAUCE - A GLUG OF OIL
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PUFF BALL MUSHROOM SOUP WITH TARRAGON - SUGAR RIDGE RETREAT …
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MUSHROOM TARRAGON SOUP | TASTY KITCHEN: A HAPPY RECIPE …
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1 lb (454 g) white button mushrooms, sliced 1/4 cup (60 ml) white wine 1 teaspoon (5 ml) dried tarragon Salt and pepper Add to my grocery list Preparation In a saucepan, soften the shallots and garlic in the oil. Add the mushrooms, wine and tarragon. Cook until the liquid has evaporated, about 15 minutes.
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2017-12-18 Soup Saute mushrooms, garlic and leek in olive oil. Add salt, pepper. Add vegetable broth and tarragon. Add garlic cashew cream. Bring soup to a boil and immediately turn down heat to simmer. Simmer soup for twenty minutes, stirring occasionally. Garlic Cashew Cream Add all ingredients to high speed blender and blend until smooth. Nutrition
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2017-05-07 Heat oil in a large (lidded) pan over medium until shimmering. Add the shallots and saute until just softened (just a few minutes) Add the mushrooms and stir to coat with the oil. Cover the with and let cook for 10-15 minutes, stirring occasionally.
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From chefgomba.hu
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From nourishbyjaneclarke.com
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2018-10-11 Simmer over medium heat, stirring occasionally, turning the chicken once or twice. Cook until the chicken is thoroughly cooked, about 30 minutes. Remove the chicken from the pot and pick the meat off the bone. Return the meat to the soup, add the salt and pepper. Taste and add more salt to taste, if needed.
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Instructions Checklist Step 1 In a large skillet, melt the butter in the olive oil. Add the mushrooms and cook over moderately high heat, without stirring, until browned on the bottom, about 3...
From foodandwine.com
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