It is subtly flavored from the addition of fresh tarragon and has a creamy, dreamy goodness from half and half. The addition of dry sherry gives the finished soup a little boost that’s hard to describe, but complements the woodsy nature of the mushrooms nicely.
You won’t want to leave it out.
Again, this is not a dieter’s soup but it is so good. One bowl-full may be worth that extra lap around the neighborhood. Just maybe.
I know you’ve heard this before, but this soup really hinges on its ingredients because there just aren’t that many, so use a nice, dry sherry (not “cooking sherry”). Use fresh tarragon, which will give your finished soup a subtle anise flavor. Be sure to save a little sprig to garnish each serving. Is it necessary? No. But, their thin, delicate leaves lend a pretty pop of green. Think how impressed your guests will be if you’re into that sort of thing.
I also wanted to share Betsy’s recipe for chicken, wild rice and mushroom soup. It looks so good and is on my list of soups to make this winter.
Cream of Mushroom Soup with Fresh Tarragon
1 tbsp butter
4 small shallots, minced
6 C cremini mushrooms, chopped
1 ¼ C vegetable stock
¾ cup milk
¾ cup half and half
2 tbsp fresh tarragon, chopped
2 tbsp dry sherry
Kosher salt and freshly ground black pepper
Springs of fresh tarragon, optional
Melt the butter over medium heat in a Dutch oven. Add the minced shallots and cook until translucent, stirring occasionally. Add the mushrooms and cook for 4 minutes, stirring to distribute around the pan. Add the stock, milk and half and half.
Bring soup to a boil. Lower heat and cover, simmering for 20 minutes. Stir in the chopped tarragon and season to taste with salt and black pepper.
Remove from heat and let cool slightly. In batches, puree the soup the bowl of a food processor until smooth. Return soup to the Dutch oven over medium-low heat. Add sherry. Taste and adjust seasonings.
Ladle soup into bowls and garnish with fresh tarragon, if using.
Sharing with Kim over at Savvy Southern Style