Wednesday, September 21, 2011

Mushroom Soup with Tarragon

  • 1 Tablespoon butter
  • 4 shallots, finely chopped
  • 1 clove garlic, chopped
  • 6 Cups Crimini mushrooms, finely chopped
  • 1 1/4 Cups vegetable stock
  • 1 1/4 Cups milk
  • 1-2 Tablespoons fresh tarragon. chopped
  • 2 Tablespoons dry Sherry
  • salt and fresh ground black pepper
  • sprigs of fresh tarragon, to garnish
1. Melt the butter in a pan and cook over medium low heat. Add the shallots and garlic and cook gently for 5 minutes, stirring occasionally. Add the mushrooms and cook for 3 minutes, stirring. Add the stock and milk.
2. Bring to a boil, cover and simmer gently for 20 minutes. Stir in the tarragon and season to taste.
3. Allow the soup to cool slightly, then blend with an immersion blender until smooth. Reheat gently.

4. Stir in sherry, then ladle into warmed soup bowls and serve with garnished with sprigs of tarragon.

Serves 6

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