Cream of mushroom soup with tarragon oil
This cream of mushroom soup is enriched with earthy mushrooms and smooth light sour cream, complemented by an aromatic tarragon oil drizzle. It's perfect for a comforting meal or an elegant starter, featuring a creamy texture and robust flavors.
Cook time 35 min
Prep time 30 min
Ingredients:
2 tbsp butter1 onion
2 garlic cloves
1/3 cup mushrooms
2 potatoes
3 cups chicken gravy
1/4 cup olive oil
1/2 cup light sour cream
Cream of mushroom soup with tarragon oil is a delightful and comforting dish that combines the earthy flavors of mushrooms with the aromatic essence of tarragon. Perfect for a cozy evening, this soup is rich, creamy, and packed with nutrients, making it a satisfying meal on its own or as an elegant starter for any occasion.
Instructions:
- Peel and finely chop the onion.
- Mince the garlic cloves.
- Slice the mushrooms.
- Peel and dice the potatoes into small cubes.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté for about 5 minutes or until it becomes translucent.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the sliced mushrooms to the pot.
- Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and release their moisture.
- Add the diced potatoes to the pot.
- Pour in the chicken gravy and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Once the potatoes are tender, remove the pot from the heat.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious of the hot liquid.
- Return the pureed soup to the pot (if you used a blender).
- Stir in the light sour cream until fully incorporated.
- Season with salt and pepper to taste.
- In a small bowl, combine the olive oil with a few chopped fresh tarragon leaves.
- Stir well and let it sit for a few minutes to infuse the flavors.
- Ladle the creamy mushroom soup into bowls.
- Drizzle a small amount of tarragon oil on top of each serving for a burst of flavor and a beautiful finish.
- Serve hot with crusty bread or your favorite side.
Enjoy your delicious cream of mushroom soup with tarragon oil, a dish that's both comforting and elegant. The subtle notes of tarragon add a unique twist to the earthy mushroom flavor, making each spoonful a delightful experience. Pair it with a crusty bread or a light salad to complete your meal.
Cream of mushroom soup with tarragon oil FAQ:
This recipe does not involve baking; it is a stove-top preparation. The soup simmers for about 20-25 minutes until the potatoes are tender.
The potatoes are done when they are tender and easily pierced with a fork. This typically takes about 20-25 minutes of simmering in the soup.
Yes, leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove, adding a splash of water or broth if the soup thickens.
You can substitute light sour cream with plain Greek yogurt or a dairy-free sour cream alternative, keeping the consistency and flavor in mind.
Yes, you can use various mushrooms, such as cremini, shiitake, or portobello, to add different flavors and textures to your soup.
Tips:
- Choose a variety of mushrooms for a more complex and rich flavor profile.
- Cook the onions and garlic slowly over low heat to bring out their natural sweetness and enhance the soup's depth of flavor.
- Blend the soup to your preferred consistency; you can leave some chunks for texture or make it completely smooth for a more refined presentation.
- Drizzle the tarragon oil just before serving to enjoy its fresh aroma and distinct flavor.
- If you prefer a vegan option, substitute the chicken gravy with vegetable broth and use a plant-based sour cream.
Nutrition per serving
4 ServingsCalories 270kcal
Protein 5g
Carbohydrates 33g
Fiber 3.24g
Sugar 4.10g
Fat 27g
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