Mushroom Soup With A Touch of Tarragon | Just A Pinch Recipes
Melt 1 1/2 tbsp. butter in a dutch oven and saute onions gently for 10 minutes. Add remaining butter and add the mushrooms, cooking for 5 minutes or until browned. Add stock...
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Cooking tools:
- Dutch oven
- Stove
- Food processor
- Blender
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 3 tablespoon(s) butter
- 1 small onion, chopped
- 2 1 pound pkgs. white mushrooms, coarsely chopped
- 3 1/2 cup(s) vegetable stock
- 3 tablespoon(s) fresh tarragon, chopped (reserve some for garnish)
- 2/3 cup(s) sour cream
- salt
- pepper
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