Chestnut Mushroom and Tarragon Soup

Name: Chestnut Mushroom and Tarragon Soup
Yield: Serves 4
Ingredients: 4 garlic cloves, chopped; 1200 ml vegetable stock (or 2 stock cubes in 1200ml hot water); freshly ground black pepper; 400 ml double cream; 2 medium onions, roughly chopped; 500 g chestnut mushrooms, roughly chopped; 1 big handful fresh tarragon, stalks removed; salt; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

A simple sexy mushroom soup with an aniseed burst from the fresh tarragon.

If you don’t have any tarragon, try using basil or your favourite herb.
This is easy to make vegan – just replace the double cream with 400ml stock.

Ingredients

2 tablespoons olive oil
2 medium onions, roughly chopped
1 big handful

Vegetarian
Soup
Gluten-free

Method

Heat the olive oil in a large soup pot over a medium-high heat. Add your onions, tarragon and garlic and sauté until the onions start to soften – don’t let them take on any colour. Add the mushrooms and sauté for another five to ten minutes till the mushrooms are starting to soften and have reduced in bulk. Pour the stock in, bring to the boil then simmer on a gentle heat till the mushrooms are