Chicken Soup with Tarragon Mushrooms
Chicken Soup with Tarragon Mushrooms

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

  1. 45 mL (3 tbsp.) butter
  2. 227 g (3 cups) white mushrooms, sliced
  3. 170 g (2 cups) mixed mushrooms (baby bella, oyster, shiitake), cut into strips
  4. 1 small leek (white part), chopped
  5. 60 mL (¼ cup) flour
  6. 750 mL (3 cups) La Tablée des Chefs chicken bone broth
  7. 250 mL (1 cup) 15% cooking cream
  8. 15 mL (1 tbsp.) chopped fresh tarragon
  9. Salt and pepper

Directions

  1. 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.
  2. Add flour and mix well with mushrooms. Cook for 1 minute, stirring constantly.
  3. Pour chicken bone broth into saucepan and bring to a boil, whisking continuously.
  4. Add cream and tarragon and simmer over low heat for 5 minutes. Season with salt and pepper to taste.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more