- 1 tbsp. butter
- 2-3 shallots
- 4 cups turkey stock (or chicken stock)
- 3-4 leaves tarragon
- 8 oz. fresh cremini mushrooms, chopped (approx 4 cups) – cremini are baby portobellos
- 4 oz. fresh shitake mushrooms, chopped (approx 2 cups)
- 1 tsp. sea salt
- Fresh chives, minced
Saute shallots in butter 2-3 minutes. Add fresh mushrooms, stock, tarragon, and sea salt (if you are using dried mushrooms remember to soak the mushrooms in water and soften before using). Bring to a boil. Cover and cook on medium heat 5-7 minutes. Remove shallots and mushrooms from soup and puree in a food processor or blender until smooth. Add back to broth. Garnish with fresh chives.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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