Autumn walks = soup!

Credit: veliko-karachiviev-517684-unsplash.jpg

As autumn begins and despite the amazing weather we are experiencing down south right now, my taste for something comforting is still taking over and my mind wanders to images of toasty fires and steaming hot mugs of tea. Great after a long walk in the rain!

So, to counteract the strange sensation of 24 degrees at the end of September, I decided there could still be opportunity for eating/drinking soup, and that it is always good after a long beach walk (something I am doing every day with the puppy!). In fact, this week, a bright but crisp morning got me plunging straight into the fridge to see what I had that could be blitzed...

So, here is this week's soup: Mushroom and Tarragon.

 Credit: peter-oslanec-720870-unsplash.jpg

Mushroom and Tarragon Soup

Makes 3 sizable bowls.

200g punnet of mushrooms, chopped. I used baby button as that is what was lurking in the fridge at the time, but use whatever you have to hand, or your favourite choice. 

1 red onion, roughly chopped

1 potato, peeled and roughly diced

1.5 pints chicken stock. I used my homemade stock, but a stock cube or powder is fine.

2 stalks of fresh tarragon, most leaves removed. I say fresh... today i used fresh, but I pretty much always freeze my herbs that I use for cooking unless I'm using them in a day or two. They don't freeze well, so don't think they will be the same. Once they start to defrost, they go very limp. However, for sauces, soups, etc. they are the perfect solution. It means I always have a stock of 'fresh' herbs and I personally think I get a better flavour. So, whatever you decide (even dried), as long as it gives you the flavour you want, go for it!

If using stalks, chop the pulled off leaves finely.

Salt and pepper for seasoning.

1 tbsp creme fraiche.

The main ingredients - so simple :)

Start by heating a tsp oil with 1 oz butter.

Add the onions and  leave to sweat, covered, over a gentle heat for 8-10 mins. Keep an eye on them so they don't burn, you don't want a bitter taste!

Next add the potatoes and chopped mushrooms. Allow to begin cooking in the oil and butter for a few minutes before pouring in the stock.

Finally add the tarragon stalks to the pan. This adds flavour. We will add the chopped leaves in the final few moments before serving.

Season well with a big pinch of salt and a good grind or three of black pepper, then allow to simmer gently on the hob for 15 mins, or as long as it takes for your potato to cook through.

Once cooked, blitz with a hand blender or in a blender (cool a bit first to avoid any nasty accidents!).

Add the chopped tarragon leaves and a dollop of creme fraiche to the final soup, if serving as a whole, or in the soup bowl, but in slightly smaller portions. Maybe even serve the creme fraiche as a side for guests.

Serve with warm crusty bread, or as we had it, with a cheese and onion focaccia bread from M&S - yum!!

So, autumn has begun in my kitchen. It is probably my favourite cooking time of the year, especially with the preparations for Christmas being part of it!

I hope you too are enjoying the change in weather and getting out and about into the world. Not only is it amazingly beautiful out there right now, it's also a great excuse to make soup! 😉 Let me know what you think  if you make it and don't forget to subscribe if you want all the latest from my blog. You don't want to miss out!

See you again soon

Deb x

So lucky to live in this wonderful world :)  Credit: me! ;)