Mushroom Tarragon Soup

By: traceyf

Apr 06 2007

Category: Recipes, Soups

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We are under a blanket of snow again today, I couldn’t help but replay C’s great prediction of how the snow just won’t stay over and over in my mind and giggle while he shovels the snow from the driveway. 

I am very blessed to have both a Mother and a Mother in Law that are excellent chefs. Because I obviously can’t be out in the garden today, I thought of sharing my version of this Hungarian Soup.

This is a broth based mushroom soup, no cream in here, though you could add sour cream for a garnish.


2 tbsp Extra Virgin Olive Oil
3 Cups Button Mushrooms sliced
1 medium onion chopped
3 garlic cloves
1 cup sweet red peppers chopped*
2 tbsp Tarragon dried/fresh
1 tbsp Hungarian Sweet Paprika
1 tsp salt
1 tsp Ground Pepper

*Sweet Red pepper paste is a preferred addition to this soup, can often be ordered online or found at a Hungarian Deli, but the red pepper does just as well.


In large pot over medium heat add oil onion mushrooms and garlic cook until tender. Add tarragon paprika and red pepper paste. Add 1.5 litre water salt, pepper and simmer for 45 minutes.

Nutritional Info

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 73.1
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 399.5 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.2 g

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