Mushroom, miso and tarragon cream soup

Serves: 4
Course: Soup
Cooking Time: 40 mins
Prep Time: 5 mins
  • 35g butter
  • 3 shallots, peeled and diced
  • 3 garlic cloves, minced
  • 600g chestnut mushrooms, sliced
  • 50ml white wine
  • 2 tbsp miso paste
  • 700ml vegetable stock
  • 250ml cream
  • Salt and pepper
  • 1 small bunch of tarragon, picked and chopped
  • Olive oil, to drizzle

1. In a wide based pot, melt the butter and add the shallot, garlic and mushrooms. Cook until the mushrooms are golden brown in colour. Remove 150g of mushroom from the pan (to use as a garnish) and deglaze the pan with white wine.

2. Add the miso, vegetable stock, cream and salt and pepper, and cook out for 35 minutes.

3. Blitz in a food processor until smooth, and serve hot, garnished with the fried mushrooms and chopped tarragon. Drizzle with a little olive oil.

Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae