Fresh Mushroom Soup with Tarragon

Indulge in the earthy elegance of Fresh Mushroom Soup with Tarragon, a creamy, aromatic delight that's perfect for cozy evenings. This comforting recipe combines tender cremini and button mushrooms with the delicate anise-like flavor of fresh tarragon, creating a velvety soup that's both hearty and refined. Sautéed onions and garlic form the flavorful base, while a splash of heavy cream and a hint of lemon juice add a luxurious richness and brightness. Ready in just 45 minutes, this one-pot dish is easy to prepare and perfect for serving with warm crusty bread. Whether blended smooth or left slightly chunky for texture, this homemade mushroom soup will elevate any meal with its depth of flavor and herbal accents.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons Butter
• 1 tablespoon Olive oil
• 1 large Yellow onion, finely chopped
• 2 cloves Garlic cloves, minced
• 450 grams Cremini mushrooms, cleaned and sliced
• 250 grams Button mushrooms, cleaned and sliced
• 4 cups Vegetable broth
• 1 tablespoon Fresh tarragon leaves, chopped
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 1 teaspoon Lemon juice
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large soup pot, heat the butter and olive oil over medium heat.

Step 2

Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent.

Step 3

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 4

Add the cremini and button mushrooms to the pot. Stir well to coat them in the butter and oil mixture. Cook for 10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.

Step 5

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes.

Step 6

Using a handheld immersion blender or a countertop blender, carefully blend the soup until smooth. Blend completely, or leave it slightly chunky for some texture, depending on your preference.

Step 7

Return the soup to low heat and stir in the chopped tarragon, heavy cream, salt, and black pepper. Simmer for another 5 minutes, ensuring the soup doesn’t come to a boil.

Step 8

Taste and adjust seasonings as needed. Add the lemon juice for a hint of brightness.

Step 9

Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread on the side.

Nutrition Facts

Serving size	1173.2 grams (1173.2g)

Amount per serving	% Daily Value*
Calories	1469

Total Fat 130.90g	168%
Saturated Fat 70.10g	351%
Polyunsaturated Fat 2.40g
Cholesterol 339mg	113%
Sodium 2706mg	118%
Total Carbohydrate 40.80g	15%
Dietary Fiber 10.40g	37%
Total Sugars 20.80g
Protein 21.90g	44%

Vitamin D 56IU	279%
Calcium 100mg	8%
Iron 5mg	28%
Potassium 2779mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.4%

Protein: 6.1%

Carbs: 11.4%