Mushroom and Fresh Tarragon Soup

Name: Mushroom and Fresh Tarragon Soup
Cuisine: United Kingdom
Ingredients: 1 litre chicken stock (either made with 2 chicken stock cubes or fresh); 1 litre chicken stock (either made with 2 chicken stock cubes or fresh); 650 g mushrooms, sliced; 1 litre chicken stock (either made with 2 chicken stock cubes or fresh); 1 onion, chopped; 1 potato, diced; 30 g butter; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tbsp finely chopped fresh tarragon; 2–4 tbsp single cream

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

So simple to make and very easy to vary according to whatever herbs you have to hand, this is a great soup. We quite often make this without sweating the vegetables: just add the onion, potato and mushrooms to a litre of stock and simmer until they are all tender.

Ingredients

30 g butter
1 onion, chopped
1 potato, diced

United Kingdom
Scottish
Soup
Gluten-free
Scotland

Method

Melt the butter in a large soup pan over a medium heat, then add the onion and potato and sweat for 5 to 10 minutes, until the onions are translucent and the potato is starting to soften.
Add the mushrooms and the stock and bring to the boil, then turn down the heat and simmer for 30 minutes.
Take the pan off the heat and add the fresh tarragon. Blitz