Creamy mixed mushroom and tarragon soup

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

  • About

Proving mushroom soups aren’t just for autumn, this quick-to-make creamy and fragrant dish welcomes the widely cultivated shiitake mushroom into a traditional British recipe. The shiitake has the most intense umami flavour of all the mushrooms and brings a lot of elements that meat would. With soft, coconut-like button mushrooms and fleshy portobello mushrooms supporting, this is a great filling soup for a cool summer’s day, reminding you that the thrill of mushroom-abundant autumn is on it