Mushroom Tarragon Soup
Servings: 4 servings
A creamy low carb mushroom soup enhanced with fresh tarragon. Great for supper or dinner parties.
- 8 oz white mushrooms chopped
- 1 onion, medium peeled & chopped
- 3 garlic cloves peeled & chopped
- 1 oz butter
- 2 tablespoon fresh tarragon chopped
- 2 cups vegetable or chicken stock
- 1 oz mascarpone cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
In a saucepan heat the butter on a medium heat
Gently cook the onion and garlic for 5 minutes until soft.
Add the mushrooms and gently cook for 5 minutes. Cover with a lid to made sure the mushroom juices come out.
Season with the salt and pepper.
Add the stock and stir well.
Add the fresh tarragon and simmer for 15 minutes.
Stir in the mascarpone cheese.
Either serve as chunky or pour into a blender and blend for a smooth soup.
Mascarpone can be substituted with heavy cream or coconut cream.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 121kcal | Carbohydrates: 7.4g | Protein: 3.1g | Fat: 9.3g | Fiber: 1.9g