Ingredients
Units
Scale
- 1/4-1/2 cup butter
- 1 small white onion, diced
- 4-6 cloves garlic, minced
- 12 oz fresh mushrooms, sliced
- 4 cups chicken stock
- 2 tsp dried tarragon
- salt and pepper to taste
- 2 cups heavy cream
- OPTIONAL - 1 cup sliced dried mushrooms
- OPTIONAL - 2 cups spinach
Instructions
- Melt the butter in a Dutch oven or in a large heavy bottom saucepan on medium-high heat. Add the onion and garlic and saute until softened, about 5 minutes. Stir in the fresh mushrooms and saute until tender, about 5 minutes.
- Pour the chicken stock and add the dried tarragon, reduce heat to low and simmer for 15 minutes.
- Add in the dried mushrooms (if using) and stir to incorporate. Continue to simmer soup, uncovered for an additional 10 minutes (for a total of 25 minutes).
- OPTIONAL - If desired, use an immersion blender to break down some of the mushrooms to thicken soup.
- Stir in the cream and spinach (if using) and cook until heated through but not boiling. Serve with additional salt and pepper to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 437
- Sugar: 3
- Fat: 44
- Carbohydrates: 6.7
- Fiber: 1.1
- Protein: 6
