Be sure to brown the mushrooms well as that’ll add even more depth to the soup.
Add oil and butter to a large, heavy pot and cook over medium-high until butter melts.
Add shallots and scallions; cook, stirring often, until softened, about 4 minutes.
Add flour and stir to combine.
Add stock and milk, stirring and scraping to loosen any browned bits from bottom of pot.
Transfer half of mixture to a countertop blender.
Secure lid on blender and remove center piece to allow steam to escape.
Place a clean towel over opening and process until almost smooth; return to pot.
Stir in parsley and tarragon; serve hot.
Mushrooms exhibit anti-inflammatory properties and, acting as a prebiotic, can improve gut health.
They’re also a good source of potassium and B vitamins.
Because it uses all-purpose flour to thicken it, this recipe is not gluten-free.
However, you could use an all-purpose gluten-free flour to make it gluten-free.
Be sure to clean the mushrooms well before using.
Tarragon is a perennial herb with slender, delicate green leaves and a distinctive licorice flavor.
If you don’t have fresh tarragon, you’re free to use dried tarragon instead.
If you prefer not to use tarragon, garnish the soup with chopped fresh chives.
Yes, you could make the soup ahead and refrigerate in an airtight container for up to three days.
Reheat in the microwave or on the stovetop until warmed through.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
