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A lightened up, vegetarian, gluten free delicious mushroom soup!
Put the dried mushrooms in a bowl and add 1 cup warm water and soak for 20 minutes.
Meanwhile in a large skillet over medium heat saute the onion, carrots and celery in 1 tablespoon butter and 1 tablespoon olive oil until tender. Add salt and pepper to taste. Remove veggies from pan and set aside.
Heat the remaining butter and olive oil in the skillet and turn up the heat to medium high. Add the mushrooms and tarragon and saute until just tender. Salt and pepper to taste.
Drain the dried mushrooms through a sieve to catch any grit and reserve the liquid. Chop the mushrooms up finely and add them to the pot.
Add the onion and mushroom mixtures into a large pot. Add the chicken stock and the reserved mushroom liquid. Bring to boil then lower the heat and simmer for 30 minutes. Adjust seasoning to taste.
Add some of the hot liquid stir it into the cornstarch to make a loose paste. Whisk it into the soup. Add that and the cream or milk into the pot and heat through. Serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!