Cream of Mushroom Tarragon Soup is a smooth, warm bowl of comfort. Ready to eat in 30 minutes, the traditional cream of mushroom soup is even better with the addition of tarragon and the garlic cashew cream makes it thick and filling. I love using fresh herbs to make the recipes that I prepare. In Southern California, (it is 67 degrees, and sunny), we have the option of growing our own herbs year-round. I have basil, rosemary, tarragon, peppermint, and a few others. In other locations, you can purchase fresh herbs in the produce section of the grocery store. If possible, try and find fresh herbs. The aroma of fresh herbs, homegrown without pesticides….well, it is the little things in life that sometimes bring joy. This soup is vegan, gluten free and dairy free.
Cream of Mushroom Tarragon Soup
Ingredients
Soup
- 5 cups of sliced mushrooms
- 32 oz vegetable broth
- 2 tbsp olive oil
- 1 leek sliced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp fresh tarragon or dried
- 5 cloves garlic minced
Garlic Cashew Cream-blend these ingredients in high speed blender
- 1 cup raw cashews
- 1 cup water
- 1 tsp sea salt
- 5 cloves garlic
- juice of 1 lemon
- 1 tsp lemon zest
Instructions
Soup
-
Saute mushrooms, garlic and leek in olive oil.
-
Add salt, pepper.
-
Add vegetable broth and tarragon.
-
Add garlic cashew cream.
-
Bring soup to a boil and immediately turn down heat to simmer.
-
Simmer soup for twenty minutes, stirring occasionally.
Garlic Cashew Cream
-
Add all ingredients to high speed blender and blend until smooth.
