This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Good manners: The noise you don't make when you're eating soup."
-Bennett Cerf, Publisher
I do love Cream of Mushroom soup. It is savory, a bit sweet, warm and fulfilling. Perfect for a cool winter's night. The goat cheese enriches this soup and the tarragon gives it a lovely herbaceous hint.
You can use a traditional blender for soups but a stick blender will make life so much easier for you. Some manufacturers call this an immersion blender because the head of the blender is immersed in whatever you wish to blend. The one caution is to wait for hot recipes, such as soup, to cool a bit before blending.
Place the bottom of the blender against the bottom of the pot or bowl. This actually forms a slight suction and foods will tend to splash less. If I know I am going to use my stick blender, I try to use a pot or bowl with higher sides to reduce any spatter.
This is one of my favorite kitchen tools. The one I have has a lot of attachments, and while the important one is the blender itself, I do use the mini food processor attachment that came with mine almost as much as the blender itself. It is perfect for dressings and spreads, such as pesto, where clean up of a food processor or blender would be a hassle.
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
This recipe makes good leftovers.
|2 tsp||olive oil|
|2 lbs||crimini mushrooms (sliced)|
|1 medium||onion (diced)|
|1/8 tsp||dried tarragon|
|fresh ground black pepper (to taste)|
|1 cup||2% milk|
|1 ounce||goat cheese|
Place one teaspoon of olive oil in a medium skillet over medium high heat. Add 1/2 pound of the sliced mushrooms and cook, tossing frequently, until the mushrooms are well browned (about 20 minutes). When these are done, set them aside for later.
While the sliced mushrooms are cooking, add the other teaspoon of olive oil to a medium sauce pan and place over medium high heat. Add the onions and cook for about 2 minutes, stirring frequently.
Add the remaining 1 1/2 pound of sliced mushrooms. Cook, stirring frequently, for about 20 minutes and then add the water. Reduce the heat until the soup is simmering and cook for about 20 minutes.
Turn off the heat and add the tarragon, salt and pepper, then using a stick blender puree until smooth.
In a small bowl, mix the cornstarch with the milk, whisking until smooth.
Place the pureed soup over medium heat, then add the milk and simmer, stirring frequently, for about 5 minutes until the soup begins to thicken.
Add the goat cheese. When it has melted add the reserved sautéed mushrooms and stir, then serve.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 176||Calories from Fat 51|
|% Daily Value|
|Total Fat 6g||13%|
|Saturated Fat 3g||10%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 2g||7%|
|Vitamin A 2%||Vitamin C 5%|
|Calcium 19%||Iron 7%|
|Vitamin K 2 mcg||Potassium 1210 mg|
|Magnesium 39 mg|