Cream
of mushroom soup with tarragon oil
This
mushroom soup is a
perfect dish for those cold, winter days. Before you serve it up, be sure to
fill your own bowl so you don't miss out!
12 Ingredients
- 40g butter
- 1 brown onion, roughly chopped
- 1 garlic clove, crushed
- 200g button mushrooms, chopped
- 200g Swiss brown mushrooms, chopped
- 2 medium cream delight potatoes, peeled, roughly chopped
- 3 cups Massel chicken style liquid stock
- 1/4 cup fresh tarragon leaves, plus extra chopped leaves to serve
- 1/4 cup extra virgin olive oil
- 3/4 cup pure cream
- 50g button mushrooms, sliced, extra
- 50g swiss brown mushrooms, sliced, extra
Keto
Dinner Recipes You Can Make in 30 Minutes or Less
5 Method Steps
Step 1
Melt 1/2 the butter in a saucepan over medium heat. Add onion and garlic. Cook,
stirring, for 5 minutes or until onion softens. Add mushrooms. Cook, stirring, for 2 to 3 minutes or until mushrooms are just tender. Add potato, stock and 1 cup of water. Cover. Bring to the boil. Reduce heat
to low. Simmer, covered, for 20 minutes or until potato is tender. Set aside
for 10 minutes to cool slightly.
Step 2
Meanwhile, place tarragon
leaves and oil in
a small jug. Using a stick blender, blend until almost smooth. Push mixture
through a fine sieve over a small bowl. Discard solids.
Step 3
Using a stick blender, blend soup until smooth. Add cream. Place over low heat. Stir for 5
minutes or until heated through. Season with salt and pepper.
Step 4
Meanwhile, heat remaining butter in a frying pan over
medium-high heat. Add extra mushrooms.
Cook, stirring occasionally, for 5 minutes or until golden.
Step 5
Ladle soup among bowls. Top with fried mushrooms and extra chopped
tarragon. Drizzle with tarragon oil. Serve.
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