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Fresh Mushroom Soup with Tarragon
Source: dLife

A light mushroom soup, flavored with tarragon.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 60.1
Total Carbs 6.7 g
Dietary Fiber 0.4 g
Sugars 3.8 g
Total Fat 2.6 g
Saturated Fat 1.5 g
Unsaturated Fat 0.1 g
Potassium 299.8 mg
Protein 2.9 g
Sodium 142.5 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  salted butter
4 each  medium shallots
1 lb  crimini mushrooms
1 1/4 cup  vegetable broth
1 1/4 cup  lowfat milk
1 tbsp  fresh tarragon
2 tbsp  cooking sherry
1 pinch  salt and pepper
1 pinch  fresh tarragon
  1. Melt butter in a pan, add the shallots and cook gently for 5 minutes, stirring occasionally. Add the mushrooms and cook for 3 minutes, stirring.
  2. Add the stock and milk. Bring to boil, cover and simmer for 20 minutes. Stir in the tarragon and season to taste.
  3. Allow soup to cool slightly then puree in a blender or food processor until smooth. Return to rinsed-out pan and reheat gently.
  4. Stir in sherry (optional) then ladle soup into warmed soup bowls and serve garnished with sprigs of tarragon.

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