Cream of Mushroom Tarragon Soup

Cream of Mushroom Tarragon Soup. Fresh and smooth, the best in comfort food. Vegan, gluten free, dairy free.
Course Soup
Cuisine American
Keyword mushroom, tarragon, winter
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 258kcal
Author greenschemetv



  • 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



  • 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.


Serving: 1g | Calories: 258kcal