Cream of Mushroom Soup

This Cream of Mushroom Soup is tasty and fast.  The mushroom flavor is built using mushroom broth, fresh mushroom and offset by a hint of tarragon.  

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This soup was part of our Bordeaux wine pairing dinner. It was a perfect match for the strength of the Bordeaux wines- the cream softening the tannins and creating a delicious match.

Ingredients

• Mushrooms - I like Cremini but you could use white mushrooms or a mixture of Cremini and white.
• Mushroom bouillon cubes.  I buy the Aurora brand that I can get at my local Food Basics.  I have seen Knorr brand before as well.  They are also good if you are making the Mushroom Marsala Risotto.
• Cream - you can choose 5%, 10%, 18% according to your taste.  I use 10% because that is what we have on hand. So the half cup spread over 6 servings only about a tablespoon each serving so it can be a guilt free indulgence!
• Tarragon - fresh tarragon adds an interesting note. If you don't have tarragon consider parsley or even a hint of fresh dill.

Serve with No Knead Dinner rolls and you have a nice lunch or first course!

Cream of Mushroom Soup

Nothing beats home made.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Appetizer

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 6 servings

Ingredients

• ▢ 4 tablespoon butter
• ▢ ¾ teaspoon dried tarragon
• ▢ 1 lb sliced cremini mushrooms reserve 18 slices for garnish
• ▢ 3 shallots diced
• ▢ 2 cloves garlic minced
• ▢ 4 cups mushroom broth
• ▢ ½ cup cream I used 10%
• ▢ 1 teaspoon sea salt

Instructions

• Rough chop mushroom slices reserving 18 slices for garnish.
• Melt butter in a saucepan. Add mushrooms and tarragon and cook over medium heat about 10 minutes, til mushrooms have released their liquid.
• Add the shallots and cook another 10 minutes.
• Add the garlic and cook about 3 minutes.
• Add the broth and sea salt and heat through.
• Blend til smooth in a blender. Add the cream and return to the stove. Stir to mix well and just heat through. Do not boil the cream.
• Serve and garnish with reserved mushroom slices.

Nutrition

Calories: 157kcal | Carbohydrates: 6g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1091mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

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