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Recipes
Chicken Soup with Tarragon Mushrooms

Chicken Soup with Tarragon Mushrooms

Chicken Soup with Tarragon Mushrooms

Appetizers | Easy | 30 minutes

Preparation time

10 minutes

Cooking Time

20 minutes

Appetizers

Easy

Total time: 30 minutes

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Recipe details

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Ingredients

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45 mL (3 tbsp.) butter
227 g (3 cups) white mushrooms, sliced
170 g (2 cups) mixed mushrooms (baby bella, oyster, shiitake), cut into strips
1 small leek (white part), chopped
60 mL (¼ cup) flour
750 mL (3 cups) La Tablée des Chefs chicken bone broth
250 mL (1 cup) 15% cooking cream
15 mL (1 tbsp.) chopped fresh tarragon
Salt and pepper

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Directions

In a large saucepan set over medium-high heat, sauté mushrooms in butter until lightly browned. Add leek and cook over low heat for 5 minutes.
Add flour and mix well with mushrooms. Cook for 1 minute, stirring constantly.
Pour chicken bone broth into saucepan and bring to a boil, whisking continuously.
Add cream and tarragon and simmer over low heat for 5 minutes. Season with salt and pepper to taste.

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