Directions:
- Melt the butter in a large saucepan. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
- Add the mushrooms and cook gently for 4 minutes, stirring.
- Add the stock and milk and bring to a boil. Lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft.
- Stir in the chopped tarragon, salt and black pepper. Season to taste.
- Leave the soup to cool slightly, then puree in a blender or food processor until smooth. I usually only puree half of the soup, to retain some of the texture.
- Return to the saucepan and reheat slowly on medium low heat.
- Stir in sherry.
- Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.23 Kcal (1445 kJ) | ||
| Calories from fat | 22.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 8084.97mg | 337% | |
| Potassium | 1398.21mg | 30% | |
| Total Carbs | 60.24g | 20% | |
| Sugars | 8.42g | 34% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 13.39g | 27% | |
| Vitamin C | 6.3mg | 10% | |
| Iron | 339.3mg | 1885% | |
| Calcium | 267.4mg | 27% | |
| Amount Per 100 g | |||
| Calories | 82.33 Kcal (345 kJ) | ||
| Calories from fat | 5.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 4% | |
|---|---|---|---|
| Cholesterol | 1.82mg | 3% | |
| Sodium | 1927.98mg | 337% | |
| Potassium | 333.42mg | 30% | |
| Total Carbs | 14.37g | 20% | |
| Sugars | 2.01g | 34% | |
| Dietary Fiber | 0.55g | 9% | |
| Protein | 3.19g | 27% | |
| Vitamin C | 1.5mg | 10% | |
| Iron | 80.9mg | 1885% | |
| Calcium | 63.8mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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