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Nutrition Facts
Serving Size 1 (206g) Recipe makes 2 servings
Calories 196
Calories from Fat 119		(60%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 841mg		35%
Potassium 297mg		8%
Total Carbohydrate 12.5g		4%
	Dietary Fiber 0.9g	3%
	Sugars 1.9g
Protein 5.2g		10%
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Zesty Mushroom Soup

Recipe #47779 | 20 min | 5 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Michelle S.
Dec 8, 2002

I make this whenever fresh mushrooms are on sale, and I need a comforting soup. This is from one of those little magazines at the checkout line in the grocery store...I'm glad I had to wait in line the day I found this recipe. This can easily be doubled for 4 servings.

SERVES 2 (change servings and units)

Ingredients

1 tablespoon butter
1 cup thinly sliced fresh mushrooms
1/4 cup thinly sliced onion
2 tablespoons flour
1/2 teaspoon dried tarragon leaves
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
ground black pepper
1/2 cup chicken broth
1/2 cup half-and-half
2 tablespoons dry white wine

Directions

1
Melt butter in medium saucepan over medium-high heat.
2
Add mushrooms and onion.
3
Cook and stir 5 minutes until vegetables are tender.
4
Add flour, tarragon, cayenne, salt and pepper; cook 1 minute, stirring constantly.
5
Reduce heat to low; gradually add broth, half-and-half and wine.
6
Cook 5- 10 minutes until mixtures thickens slightly.

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Featured Reviews for This Recipe

From: Patric

On Jan 19, 2008

I doubled the recipe as I hate to dirty a pot for one day's soup! I only had whipping cream so I used it half and half with 1% milk. I didn't have the wine so left that out. The results were wonderful and so easy to make. For years I thought making soup was a huge production. This was so easy. We loved the tarragon taste. This recipe will be a keeper!

1 person found this review helpful

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From: Kirstie Like Thirsty

On Oct 15, 2007

This is a delicious soup. We like to plan ahead so I quadrupled the batch. And for two of us, we didn't have much leftover! The only thing I'd say would be to cut the heavy half-and-half to milk at least. We like thick soup, but this was too rich for my hubby and my waistline. The tarragon and cayenne was the clincher for me - the best combo for mushrooms!

1 person found this review helpful

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From: Lizzie-Babette

On Mar 21, 2003

One of the best soups we've ever had - creamy, zesty, and totally memorable. Did I mention easy, too? I made this exactly as written and only wish I'd doubled the recipe as we slurped this up PDQ! The spice was great, the mushroom flavor was pronounced, and actually, a little does go a long way, as this is a rich, delicious, superb soup. Thanks for a winner, Michelle! Lovely.

4 people found this review helpful

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From: KITTENCAL

On Mar 9, 2008

Very good! I tripled this recipe and I also sauteed 2 tablespoons fresh minced garlic with onion and mushrooms, I used 1 teaspoon crueshed chili flakes in place of cayenne, the dried tarragon was a wonderful addition to this soup, my DH enjoyed this thanks for sharing Michelle!

2 people found this review helpful

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