Ingredients
Scale
- 4 tablespoons olive oil.
- 4 tablespoons butter.
- 2 pounds cremini mushrooms, chopped.
- Handful shiitake mushrooms, chopped.
- 3/4 cup minced shallots.
- 3 cloves garlic, minced.
- 1 teaspoon kosher salt.
- 3/4 teaspoon dried tarragon.
- 4 cups chicken stock.
- 1/2 cup heavy cream.
- 1/2 teaspoon black pepper.
Instructions
- Heat olive oil in large heavy-bottomed pot over medium-high heat, then swirl in butter until melted.
- Add all mushrooms and cook for about 10 minutes until lightly browned and water releases, stirring occasionally.
- Reserve one cup of cooked mushrooms and set aside for adding back later.
- Reduce heat to medium and add shallots and garlic, cooking for another minute until fragrant.
- Pour in stock and add salt and tarragon, bringing mixture to simmer for 10 minutes uncovered.
- Remove pot from heat and carefully blend until smooth using immersion or standard blender.
- Return soup to pot if using standard blender, adjusting thickness with extra stock if needed.
- Whisk in heavy cream and black pepper, then add reserved mushrooms back to soup.
- Taste and adjust seasoning with additional salt and pepper as needed before serving.
Notes
Can be frozen without cream.
Makes excellent leftovers.
Great cold weather meal.
Vegetarian option available.
Nutrition
- Calories: 340
- Fat: 26 g
- Carbohydrates: 20 g
- Protein: 10 g