Mushroom and Tarragon Soup

Name: Mushroom and Tarragon Soup (Tárkonyos gombaleves)
Cuisine: Hungarian
Ingredients: 300 g/11 oz field (portabello) mushrooms; 30 ml/2 tbsp olive oil; 2 shallots, finely chopped; 600 ml/1 pint/2½ cups vegetable stock; 30 ml/2 tbsp fresh tarragon, chopped; 45 ml/3 tbsp sour cream; salt and ground black pepper; salt and ground black pepper; slices of wholegrain bread, to serve

Tárkonyos gombaleves

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

This delightful combination of ingredients sees the earthy flavours of the mushrooms combine with the sour cream and fresh tarragon to produce a satisfying and warming appetizer or main meal.

Ingredients

300 g/11 oz field (portabello) mushrooms
30 ml/2

Europe
Hungary
Soup
Starter
Vegetarian
Low carb
Keto

Method

Clean and slice the mushrooms quite finely.
Add the olive oil to a large pan and heat gently. Add shallots, sauté for 2-3 minutes and add the mushrooms. Sauté for 5 minutes.

PER SERVING: Energy 329kcal/1356kJ; Protein 1g; Carbohydrate 5g, of which sugars 15g; Fat 35g, of which saturates 6g; Cholesterol 5mg; Calcium 15mg; Fibre 1.3g; Sodium 268mg