Nothing quite says comfort like a big bowl of mushroom soup in Winter. I make a big vat of this soup on cold mornings and then reheat it after coming in from a long walk.
Cream of Mushroom Soup
- 2 tbsp butter
- 1 tbsp oil
- 2 onions, diced
- 4 cloves garlic, crushed
- 800g button & chestnut mushroom mixed
- 1 tbsp tarragon, chopped finely
- 1 litre vegetable stock
- Salt & pepper, to taste
- 125ml creme fraiche
Clean and slice the mushrooms finely.
Heat the oil and butter over a medium high heat. Add the onions and cook for 6 – 7 minutes until lightly golden.
Add the garlic and cook of 2 minutes before stirring in the mushrooms and tarragon.
Saute for 10 minutes, then pour in the stock. Bring to a boil, then turn the heat down and simmer for 15 minutes.
Season to taste. Allow to cool and ladle into the blender. Blend until smooth.
Pour in the Creme Fraiche and mix through.
Return to the pan and simmer for a minute then serve.