Mushroom Soup with Tarragon Oil
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 32mins
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- Serves
- 4
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- Calories
- 345
The combination of creamy mushroom soup with Tarragon oil is delicious, why not try it with toasted sourdough bread.
recipe updated Sep 20, 2023
Ingredients
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- Onion
- 150 g
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- Portobello mushroom
- 350 g
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- Potato
- 150 g
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- Olive oil
- 50 g
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- Tarragon
- 4 sprigs
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- Olive oil
- 2 tablespoons
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- Garlic clove
- 2
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- Chicken stock
- 800 g
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- Worcestershire sauce
- 1 teaspoon
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- Fresh parsley
- 3 sprigs
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- Double cream
- 2 tablespoons
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- Salt & pepper
- 1 pinch
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- Crème fraîche
- 4 tablespoons
Tools
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Whisk
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kCook Multi
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Kcook bowl
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Small bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Add olive oil and tarragon to a clean small bowl
- Mix then set aside
- Fit max blade to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice onion and portobello mushroom into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove to the kCook bowl
- Cook with filler cap removed - 5 min, 140°C, speed 2
- Then add potato, chicken stock, worcestershire sauce and fresh parsley to the kCook bowl
- Cook with filler cap fitted - 15 min, 98°C, speed 3
- Then add double cream to the kCook bowl
- Cook with filler cap fitted - 5 min, 98°C, speed 3
- Blend with filler cap fitted - 2 min, speed 12
- Then add salt & pepper to the kCook bowl to taste
- Serve
- Garnish soup with oil mixture to taste
- Garnish with crème fraîche