Creamy Mushroom Soup

Directions

Melt butter in pan, add oil and sauté shallots and garlic over medium heat until just translucent (approx. 3 min). In a separate bowl, whisk together 1/2 of the stock with the starch, pepper, tarragon, and Mushroom Powder. Once the shallots and garlic are translucent, add the stock mixture as well as the remaining stock and bring to a boil. Once boiling, turn the heat off, and add the cream.  Puree with an immersion blender to combine.

% Ingredients

  • 78.31 Chicken Stock
  • 6.03 Shallots, minced
  • 5.00 2107 Champignon Mushroom Extract Powder
  • 4.88 Heavy Cream
  • 2.12 Olive Oil
  • 1.89 Butter, unsalted
  • 1.00 Starch
  • 0.56 Garlic, minced
  • 0.11 Black pepper, ground
  • 0.07 Salt
  • 0.03 Tarragon, dried
  • 100