Hearty mushroom tarragon soup

BUFFALO, NY (CW23) - Wild Mushroom & Tarragon Soup

Ingredients:

2 white onions, minced
1 stalk small celery
3/4 lb. butter
1 large carrot
3 tbsp minced garlic
2 tbsp minced shallot
2 lbs. white mushrooms
Porcini mushrooms (dried) to taste, 2-3 cups
3-4 portabello mushroom (remove underside, chop)
2 quarts chicken stock
3 quarts heavy cream
salt/pepper
1.5 cups Fresh Tarragon (remove stem -- just leaves) white pepper to taste
hot sauce
worst. sauce
corn starch (slurry w/water)

Steps:

1. place carrot/celery in food processor until very small minced

2. sautee the onions, garlic, shallot, celery, carrots in with butter. add fresh herbs, dried spices, and hot and worst. sauce sautee until veggies are soft.

3. add stock, bring to boil. add mushrooms, cook 10-15 minutes while stirring.

4. add heavy cream, bring to boil. thicken to taste with corn starch slurry. Garnish with tarragon. Serve

The Irishman
5601 Main Street
Williamsville, NY
716-626-2670