9 Mushroom + Tarragon Soup

A tiny bud vase held a single purple thistle in the center of our table.  The walls were dotted with pictures of vintage whiskey barrels stacked high in old stone buildings, and beautiful landscapes - mostly of the highlands.  On the wall to our left, there was a mounted deer head with string lights neatly wrapped around the antlers, needless to say this place had character.  We sat at the table in the front window, enjoying the afternoon light and people walking by.  It was lunch on our last day so we decided to get adventurous and order the Haggis Spring Rolls and Mushroom Tarragon soup that was served with crusty bread.  Everything was amazing, if you're ever in Edinburgh don't miss the Whiski Room.  

I couldn't get the soup out of my mind, it was just perfect!  Earthy, creamy, that tang from the wine or sherry or something.  And tarragon?  I don't think I've ever had tarragon before, but it's soulmate has to be mushrooms.  So it was time to recreate the soup at home.  I crossed all my fingers and toes that it would come remotely close to what we had in Scotland...and this recipe is pretty darn close!  I did a little happy dance when I tasted the finished soup, and was transported right back to the cobblestone streets...well, a girl can dream right?  My version is lighter, with just a touch of half and half, which makes it perfect for a rainy day during the summer, or a cozy meal in the winter.

Mushroom + Tarragon Soup

Ingredients:
2 Tablespoons butter
1/2 large yellow onion, chopped
2 cloves garlic, chopped
16 oz. fresh mushrooms, chopped (I mixed portabellas and button)
1/4 cup sherry or white wine
32 oz. chicken stock
dash salt and pepper to taste
1 bay leaf
1 teaspoon dried tarragon
pinch of dried thyme
1/4 cup half and half

Directions:
1.  In a large pot melt the butter of medium-high heat, cook the onion until translucent and then add in the garlic and mushrooms.  Cook until the mushrooms are tender about 7-10 minutes.
2.  Add the wine or sherry, and stir well scraping the browned bits off the bottom of the pan.
3.  Pour in the chicken stock and add the salt, pepper, bay leaf, tarragon and thyme.  Stir well and turn heat down to about medium to a simmer for about 15 minutes.
4.  Remove the bay leaf, and blend with an immersion blender or ladle bits at a time into a blender to puree until smooth.  Note: Really do this a little at a time so that it doesn't explode out of the top of the blender....not that I've ever done that....okay maybe I did that...
5.  Pour the pureed soup back into the pot and warm over low heat.  Add the half and half, and taste to see if it needs more salt and pepper.  Cook for another 5-10 minutes over low heat and then serve with crusty bread and a dash of parmesan cheese.

Enjoy!

(Slightly Adapted from Food Network UK)