Mushroom and tarragon soup
Mushroom and tarragon soup
Ingredients:
- 500 g white button mushrooms
- 300 g chicken breast
- 3 medium carrots
- half a celeriac
- 1 turnip
- 200 ml cooking cream
- 2 tablespoons flour
- 2.5 liters stock
- tarragon
- lemon
- oil, salt
Preparation:
Dice the chicken breast into small pieces and fry. Add the chopped vegetables, season with salt and add half of fresh tarragon.
Simmer in a little of the stock until semi-soft (15-20 minutes), then add the remainder of the stock.
Next add the thinly sliced mushrooms, then thicken with the cream blended with the flour.
Bring to the boil, sprinkle over the remaining tarragon and add lemon juice to taste.
