Name: Creamy mixed mushroom and tarragon soup
Prep time: 30 min
Total time: 30 min
Yield: Serves 4–6
Cuisine: British
Ingredients: 10 g/3 tbsp tarragon, chopped, plus extra for garnish; 5 g/1 tsp palm sugar or caster (superfine) sugar; 1 litre/1¾ pints/4 cups vegetable stock; 2 bay leaves; Smoked salt and ground black pepper; Crusty bread, to serve; 100 ml/3½ fl oz/scant ½ cup crème fraîche; Juice of ½ lemon; 5 g/1 tsp ground pink peppercorns; 200 g/7 oz button (white) mushrooms, sliced; 4 portobello mushrooms, sliced; 5 ml/1 tsp olive oil; 200 g/7 oz shiitake, sliced; 2 garlic cloves, crushed; 5 g/1 tsp butter

Preparation info

Serves
4–6

Difficulty
Easy
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