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Mushroom & Tarragon Soup

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Mushroom & Tarragon Soup

You’ll be amazed at how easy this soup is to make and eat!


  • 1 tablespoon butter
  • 4 shallots or 1 medium onion, minced
  • 6 cups mushroom, minced, we recommend cremini or white button mushrooms
  • 1 1/4 cups vegetable stock
  • 1 1/4 cups milk, lactose-free works well too
  • 1 tablespoon Stuart’s Spices Shroomami
  • 2 teaspoons Stuart’s Spices Tarragon
  • salt and pepper to taste
  • optional: 2 tablespoons cooking sherry


  1. In a large pot or Dutch oven, melt the butter and cook the shallots or onion on low heat until translucent
  2. Add the mushrooms and cook over medium heat for about 5-7 minutes
  3. Add the stock and milk and bring to a boil
  4. Immediately lower the heat, cover, and simmer for about 20 minutes until the mushrooms are soft
  5. Stir in the Shroomami, tarragon, salt, and pepper
  6. Let the soup cool a little, then pour into a blender or food processer and blend until smooth
  7. Return to the pot or Dutch oven used and stir in the sherry if using it, then salt and pepper to taste
  8. Serve with your favorite bread and enjoy!