Mushroom Soup With Tarragon |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a quick recipe. The mushrooms can be chopped if desired. For a creamier soup, garnish with sour cream. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1 small onion, chunked |
1/4 teaspoon paprika |
1/4-1/2 teaspoon dried tarragon |
1/4 teaspoon dried parsley |
1/4 teaspoon black pepper |
3/4 teaspoon salt |
8 ounces mushrooms, sliced |
1/4 cup water |
1 cup light cream (half-and-half) |
Directions:
1. Heat oil and butter in pan.
2. Add the onions and sauté until they are transparent.
3. Add the seasonings and stir for one minute.
4. Add the mushrooms and 1/4 cup water.
5. Sauté until mushrooms are done; about 7-8 minutes. Turn off heat, put lid on pan and let set for about 10-minutes to develop the mushroom flavor.
6. Add the cream and simmer on LOW for about 8-minutes. DO NOT BOIL.
7. Adjust salt and pepper.
8. Serve in two bowls with a dollop of sour cream on top.
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