Three-Way Mushroom and Tarragon Soup


  • 750g selection of any mushrooms (white, button, chestnut, flat, portabello, etc)
  • 1½ – 2 pints of good quality vegetable stock
  • 50g butter (for vegan option, you can substitute good olive or vegetable oil)
  • 2-3 cloves of garlic
  • 1½ tbsp of chopped fresh tarragon (can be substituted with dried tarragon)
  • 2 tbsp crème fraîche (optional)
  • Salt to taste

Divide the mushrooms into three mixed piles. Keep one pile whole and roughly chop the other two piles. 


  1. Take the whole mushrooms and simmer them gently in a good vegetable stock. If you’re using dried tarragon add this to the stock so that its flavour infuses. Simmer gently until the mushrooms are soft and have absorbed as much liquid as possible. Take them off the heat and leave to stand in the stock.
  2. Take one of the piles of chopped mushrooms and fry them vigorously in the butter and garlic (and the chopped tarragon if you are using fresh) until mushrooms start to brown. Set aside.
  3. Add the fried mushrooms and any remaining oil or butter from the pan to the stewed mushrooms and blend with a hand blender until smooth.
  4. Bring to simmer again and check seasoning, adding salt to taste. Add the uncooked mushrooms and pulse blend to ensure that some texture of the raw mushrooms remains. Add further vegetable stock if necessary to achieve suitable consistency.
  5. Add one or two tablespoons of crème fraîche (if using), and if desired, sprinkle with crispy croutons.