Ingredients (makes 2 quarts)
carrots, minced | ¾ cup |
celery, minced | ¾ cup |
yellow onion, minced | 1.5 cups |
garlic, minced | 2 cloves |
vegetable or beef stock | 6 cups |
unsalted butter | 1 stick |
all purpose flour | 1/3 cup |
button mushrooms, sliced | 16 oz |
baby portabella mushrooms, sliced | 16 oz |
heavy cream | 1 cup |
vegetable or beef base | 2 teaspoons |
minced fresh tarragon | 3 tablespoons |
Pro Seasoning All Purpose | TT |
Method of Prep:
Preheat a 4 quart pot over medium heat. Add butter to the pan and melt. Once the butter begins to sizzle, add the mirepoix (carrots, onion, and celery). Cook the veggies while stirring occasionally until they are soft, about 3-4 minutes. Add the garlic and stir for 30 seconds. Next, add the sliced mushrooms and continue to cook while occasionally stirring for about 2-3 minutes, or until mushrooms are soft. Sprinkle flour over the top of the veggies evenly and stir thoroughly to create a roux. Cook the roux mixture while stirring for about 1 minute. Next add the stock and vegetable or beef base and stir vigorously in order to incorporate the roux into the stock. Make sure to scrape the bottom of the pan to remove any roux that is stuck and incorporate it in the soup. Bring the soup to a boil and reduce heat to simmer, stirring occasionally. Simmer the soup for 10-15 minutes uncovered. Remove a cup of strained veggies from the soup and set aside. Puree the soup using an immersion blender or adjustable speed blender such as a vitamix until smooth. Pour pureed soup back into the pot and add reserved veggies, the burner should be off at this point. Stir in heavy cream and tarragon. Lastly, adjust the soup for flavor by tasting it and adding Pro Seasoning All Purpose as needed. Serve soup with toasted fresh bread!
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