This is a very tasty and fast mushroom soup. The mushroom flavor is built using mushroom broth, fresh mushroom and offset by a hint of tarragon. 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.
It is fast to make using mushroom bouillon cubes. You don’t always see mushroom cubes among the traditional beef, chicken and vegetable. I first saw them in Italy and it was one of those moments when it just made perfect sense, and you wondered why you had never thought of it before. 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.
There is just a 1/2 cup of 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!
Serve with No Knead Dinner rolls and you have a nice lunch or first course!