Flemish-style mushroom cream soup

Description

The recipe won't take much time. This cream soup turns out wonderfully tender and rich. Tarragon helps fully reveal the flavor of the mushrooms. A great advantage of this soup is that you can prepare it in advance and freeze it. In that case, however, do not add the cream before freezing. To serve, thaw and reheat the soup, then stir in the cream.

Instructions

1. 1

   Step 1

   Heat the olive oil over medium heat in a heavy-bottomed pot. When the pot is hot, add the butter. As soon as the butter melts, add the mushrooms, stir.

2. 2

   Step 2

   Sauté the mushrooms over medium heat until they are lightly browned and have released most of their liquid, about 10 minutes.

3. 3

   Step 3

   Set the mushrooms aside in another container, and in the same pot, sauté the chopped shallot and garlic for a minute over high heat.

4. 4

   Step 4

   Add salt, dried tarragon, and broth. Increase heat to medium, bring to a boil, and cook, uncovered, for 10 minutes. Remove from heat.

5. 5

   Step 5

   Combine the broth with the mushrooms and transfer to a blender. Blend until smooth. If the soup seems too thick, add a little water.

6. 6

   Step 6

   Pour the cream into the soup and add black pepper to taste. Mix well and let it steep for 5-10 minutes.