Cream of mushroom soup with tarragon oil Recipe.

 Cream of Mushroom Soup with Tarragon Oil: A Gourmet Twist on a Classic

If you're looking for a dish that is both comforting and sophisticated, look no further than Cream of Mushroom Soup with Tarragon Oil. This elegant twist on the beloved classic elevates a simple recipe into a gourmet experience, perfect for both everyday meals and special occasions.

Why Cream of Mushroom Soup?

Cream of mushroom soup is a timeless favorite. Its creamy texture, earthy flavor, and versatility make it a go-to starter or even a main course with crusty bread. But adding tarragon oil brings a new depth—an herby, slightly anise-like freshness that cuts through the richness and adds aroma and brightness.

Ingredients

For the Soup:

500g mushrooms (cremini, button, or wild mix)

1 medium onion, chopped

2 cloves garlic, minced

2 tbsp butter

1 tbsp olive oil

2 tbsp all-purpose flour

1 liter vegetable or chicken stock

200ml heavy cream

Salt and pepper to taste

Optional: a splash of white wine

For the Tarragon Oil:

½ cup fresh tarragon leaves

½ cup olive oil

Pinch of salt

Instructions

1. Make the Tarragon Oil:

Blanch tarragon leaves in boiling water for 10 seconds, then transfer to ice water.

Dry the leaves and blend with olive oil and a pinch of salt until smooth.

Strain through a fine sieve or cheesecloth. Set aside.

2. Prepare the Soup:

In a large pot, heat butter and olive oil. Add onions and cook until translucent.

Add garlic and mushrooms, sauté until mushrooms are browned and their moisture evaporates.

Stir in the flour and cook for a minute to form a roux.

Gradually add the stock while stirring. Bring to a boil, then reduce to a simmer for 15–20 minutes.

Blend the soup until smooth (or leave slightly chunky for texture).

Stir in cream and season with salt, pepper, and optional white wine.

3. Serve:

Ladle soup into bowls and drizzle with tarragon oil.

Garnish with a few sautéed mushrooms or a sprig of fresh tarragon if desired.

Serving Suggestions

Pair with crusty sourdough or a warm baguette. A light salad on the side with lemon vinaigrette complements the richness perfectly.

Why Tarragon?

Tarragon is often underused but offers a unique, slightly licorice-like flavor that pairs beautifully with earthy mushrooms. Infusing it into oil lets its aroma shine without overpowering the dish.

Final Thoughts This Cream of Mushroom Soup with Tarragon Oil is more than just a meal—it's an experience. It balances comfort with elegance, and it’s surprisingly easy to make. Whether you're serving guests or treating yourself, this recipe is bound to impress.