Creamy Mushroom Soup with Tarragon

Creamy Mushroom Soup with Tarragon
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 1 (8-ounce) package button mushrooms, chopped
  • 2 tablespoons chopped fresh chives
  • 1 bay leaf
  • 1/3 cup dried porcini mushrooms (about 1/2 ounce)
  • ½ teaspoon chopped fresh thyme
  • 2 garlic cloves, minced
  • ½ teaspoon cracked black pepper
  • + 10 more ingredients
    • 2/3 cup half-and-half
    • 1 vegetable-flavored or mushroom dry bouillon cube
    • 5 ½ cups water
    • 2 teaspoons butter
    • 1 ¾ cups chopped onion
    • 1 ½ teaspoons sea salt, divided
    • 1 (8-ounce) package cremini mushrooms, chopped
    • 1 (1 1/4-ounce) slice whole wheat bread
    • ½ cup dry white wine
    • 1 teaspoon minced fresh tarragon

Melt butter in a large Dutch oven over medium-high heat. Add onion, porcini mushrooms, tarragon, thyme, and bay leaf; sauté 10 minutes or until onions are lightly browned. Add garlic, and cook 2 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, pepp...

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