Cold winter days just make me what to cuddle up under a blanket with a nice bowl of soup, and there is nothing like this Slow Cooker Mushroom and Tarragon soup to give you a ‘virtual’ hug. As you all know I love my slow cooker recipes and with no prior cooking required, it’s ‘souper’ easy! (get it?-OK I’ll stick to the recipe)
Slow Cooker Mushroom and Tarragon Soup
- 1 onion-peeled and roughly chopped
- 2 gloves of garlic-peeled and crushed (I tend to use only 1 as I use my homemade chicken stock)
- 600g mushrooms- washed and roughly chopped
- 1 tsp dry tarragon
- 1 litre chicken or vegetable stock (I use my homemade chicken stock)
- 120mls single cream
- Add the onion, garlic, mushrooms, tarragon and seasoning to the slow cooker with a litre of stock. I use my homemade chicken stock, which is flavoured with tarragon, lemon and garlic so is perfect for this mushroom soup.
- Cook on a low for 3-4 hours, or high for 2 hours.
- Using an emersion blender blend the contents of the soup. I find this gives a nice course texture. Alternatively you can liquidise it in batches in a food processor and return it to the slow cooker pot.
- Add the cream and stir well to incorporate.
- Cook on a high for 30 minutes.
- Stir and serve! Enjoy on it’s own or with crusty bread.
NB. I am a home cook, and have had no formal training in preparing food. So these are just recipes that I use at home for the family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate. I am always keen to learn, so if you think the recipe can be improved upon please take the time to comment below.
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I’d love to hear what you think of my mushroom soup