This better-for-you version of the traditional cream of mushroom soup calls for you to puree half of the soup for that rich, creamy mouthfeel and leave the other half as-is for hits of meaty texture. Don't skip the parsley and tarragon as both add a nice pop of color and their flavors play so well with the mushrooms. Be sure to brown the mushrooms well as that'll add even more depth to the soup.
I followed the recipe exactly & made no changes! I did not skip the Tarragon or Parsley! I did not know what Tarragon was & I never eat creamy soups but my husband wanted cream of mushroom soup so I looked for a somewhat healthy recipe. First ever making a creamy soup, I will make again! Perfect lots of flavor!
Very Tasty, not complicated to make, and we didn’t miss the cream (well not too much). Used 2% milk and just 1/4 tsp dried tarragon (too much tarragon - like tequila - can create lasting aversions ;-). Scallions must be gigantic where you’re from, for I needed to use many more. During Covid, I’ve been following a new recipe every time I cook - every day’s a new adventure. Thanks for the recipe.
I absolutely love this recipe! I have made it a few times and it is a winner. Easy to do, quick, once you chop the mushrooms, healthy, and delicious. When I brought leftovers to work for lunch, my co-workers thought it looked good, so I made it again and brought it in. Everyone loved it. This will be one I make a lot.
I absolutely love this recipe! I have made it a few times and it is a winner. Easy to do, quick, once you chop the mushrooms, healthy, and delicious. When I brought leftovers to work for lunch, my co-workers thought it looked good, so I made it again and brought it in. Everyone loved it. This will be one I make a lot.
I thought it was quite bland and there was none of the richness I associate with cream of mushroom soup. Most of the goodness was sacrificed for the 'healthy' label.
