Source: dLife

Mushroom soup made with tomatoes, tarragon, mustard, and vegetable broth.

Servings

2 tsp olive oil
3 fresh leeks , thinly sliced
8 oz button mushrooms , brushed of dirt and thinly sliced
3 fresh tomatoes , chopped
2 tsp ground tarragon , dried
1.25 tsp dry mustard
3 cup low sodium vegetable broth
0.75 tsp salt
0.5 tsp black pepper

1 Heat oil over medium heat in a large saucepan and add the leeks.
2 Cook for about 2 minutes, stirring constantly.
3 Stir in the mushrooms and tomatoes. Continue cooking, stirring constantly, until mixture comes to a simmer. Stir in tarragon and dry mustard.
4 Add broth and return mixture to a simmer. Cover, reduce heat to low, and let simmer for 15 minutes. Season with salt and pepper before serving.