Cream of Mushroom Soup
How to Make Cream of Mushroom Soup
- 1Melt half of the butter in sauce pan and gently cook onion 10 minutes til soft. Add the remaining butter and mushrooms. Stir fry 5 minutes or until mushrooms are browned.
- 2Stir in the stock and tarragon and bring to a boil. Reduce the heat and simmer 20 minutes. Transfer to a food processor or blender and puree until smooth. Return to the sauce pan.
- 3Stir in the sour cream, salt and pepper. Heat until warm and serve. I kept it warm in a crock pot. Leftovers, if there are any, are just as good!