Mushroom Magic: Creamy Bisque with a Touch of Tarragon

Learn how to make restaurant-quality creamy mushroom bisque at home! This recipe uses simple ingredients, and the subtle touch of tarragon elevates this classic soup to a whole new level. Vegetarian and easily adaptable for vegan or dairy-free diets. #Happy Eats
Mushroom Bisque with Tarragon
½ lb mushrooms
1 tbsp margarine
2 tbsp minced onion
2 tbsp all purpose flour
1 cup hot chicken stock
1 ½ cups 2% milk
1 tsp dried tarragon
1/3 cup minced fresh parsley
Thinly slice 4 mushroom caps and set aside; coarsely chop
remaining mushrooms.
In saucepan, melt margarine over medium heat
Add onion and cook for 2 minutes, stirring occasionally.
Add chopped mushrooms and cook for 4 minutes, stirring often;
sprinkle with flour and stir until mixed. Whisk in hot chicken stock
and bring to boil whisking constantly.
Reduce heat to low and add milk, tarragon, parsley and reserved
sliced mushrooms.
Simmer, uncovered for 8 to 10 minutes
Season to taste with salt and pepper.
Makes 4 servings, ¾ cup each.
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