Soup-Herb Mushroom and Tarragon Soup

Spicy Cannellini Bean Wraps

This delicious mushroom soup is especially nutritious when made with Crimini and Shiitake mushrooms.

Whilst it can also be made with standard white mushrooms, the Crimini and Shiitake varieties don't just add extra flavour, but are also rich in additional nutrients.

Shiitake mushrooms are rich in B vitamins, particularly B2, B6 and pantothenic acid, but are also a good way to incorporate minerals such as copper, selenium and zinc in your diet. They offer great support of the immune system, antioxidant benefits, cardiovascular benefits and potentially support the prevention of colon cancer, breast cancer and prostate cancer.

Whilst not quite as nutritious, this soup still delivers nutrient benefits if made with standard, closed cup mushrooms and is just as delicious. This will also reduce the cost per portion quite significantly, to just 62p.

The pepper offers plenty of vitamin C, helping the immune system further and the celery is a good source of antioxidant phytonutrients and vitamin K which plays a role in the healthy clotting of the blood and healthy bones.

The tarragon really adds to the flavour of this delicious, warming soup, and it is very simple to make, with a required preparation time of between 10 and 15 minutes.

Quite literally, SOUP-HERB!

  1. Add a little of the stock to the bottom of a large deep soup or stock pan, and add the onions.
  2. Simmer the onions for around 5 minutes until they go soft and translucent.
  3. Add the garlic, mushrooms, celery, pepper and tarragon.
  4. Pour in the remainder of the stock, place the lid on the pan and simmer on a low heat for around 30 minutes.
  5. Stir in the milk - you could also use non fat sour cream for a creamier soup.
  6. Simmer for a further few minutes, then pour into the blender and blend.
  7. Great with seeded crispbread crackers, broken up and added to the soup to serve as croutons.


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