Mushroom Soup with Tarragon Oil

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    32mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    348
based on 3 ratings

The combination of creamy mushroom soup with Tarragon oil is delicious, why not try it with toasted sourdough bread.

recipe updated Sep 9, 2021

Ingredients

  • Onion icon
    Onion
    150 g (about 1)
  • Portobello mushroom icon
    Portobello mushroom
    350 g (about 2 ¼)
  • Potato icon
    Potato
    150 g (about ¾)
  • Olive oil icon
    Olive oil
    50 g (about 3 ⅝ tablespoons)
  • Tarragon icon
    Tarragon
    4 sprigs
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Chicken stock icon
    Chicken stock
    800 g (about 3 ¼ cups)
  • Worcestershire sauce icon
    Worcestershire sauce
    1 teaspoon (about 5 ml)
  • Fresh parsley icon
    Fresh parsley
    3 sprigs
  • Double cream icon
    Double cream
    2 tablespoons (about 30 ml)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Crème fraîche icon
    Crème fraîche
    ¼ cup (about 60 g)

Tools

  • kCook icon Whisk
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Small bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Add olive oil and tarragon to a clean small bowl
  4. Mix then set aside
  5. Fit max blade to kCook bowl
  6. Add olive oil to the kCook bowl
  7. Fit kCook bowl to kCook Multi
  8. Attach lid to kCook bowl
  9. Heat with filler cap removed - 140°C, speed 3
  10. Turn direct prep attachment to position 1
  11. Slice onion and portobello mushroom into the kCook bowl with direct prep attachment
  12. Turn direct prep attachment to position 2
  13. Add garlic clove to the kCook bowl
  14. Cook with filler cap removed - 5 min, 140°C, speed 2
  15. Then add potato, chicken stock, worcestershire sauce and fresh parsley to the kCook bowl
  16. Cook with filler cap fitted - 15 min, 98°C, speed 3
  17. Then add double cream to the kCook bowl
  18. Cook with filler cap fitted - 5 min, 98°C, speed 3
  19. Blend with filler cap fitted - 2 min, speed 12
  20. Then add salt & pepper to the kCook bowl to taste
  21. Serve
  22. Garnish soup with oil mixture to taste
  23. Garnish with crème fraîche
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