Creamy Mushroom Soup
This soup recipe was inspired by my friend Julia who had told me of a fabulous creamy mushroom soup that she had in a restaurant in Houston. I've used a variety
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Cooking tools:
- Blender
- Immersion blender
- Food processor
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Mixing bowl
- Soup bowl
- Bottle
Ingredients
- 1 lb assorted mushrooms (455g)
- 1 oz dried porcini mushrooms (29g)
- 1 cup water (237ml)
- 2 tbsp shallots (40g)
- 6 tbsp butter (85.5g)
- 1/2 cup dry Marsala (119ml)
- 3 cups chicken stock (711ml) - or vegetable stock
- 1 tbsp fresh chopped tarragon (8g) or 1 tsp. dried
- 2 cups whole milk (474ml)
- 1/2 cup heavy cream (119g)
- 3 tbsp Olivier Napa Valley VSOP Balsamic Vinegar (45g)
- Balsamic reduction - for garnish
- Crème Fraiche - for garnish
- fresh sprigs of tarragon - for garnish
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