Ingredients

• 40g butter
• 1 brown onion, roughly chopped
• 1 garlic clove, crushed
• 200g button mushrooms, chopped
• 200g Swiss brown mushrooms, chopped
• 2 medium cream delight potatoes, peeled, roughly chopped
• 3 cups Massel chicken style liquid stock
• 1/4 cup fresh tarragon leaves, plus extra chopped leaves to serve
• 1/4 cup extra virgin olive oil
• 3/4 cup pure cream
• 50g button mushrooms, sliced, extra
• 50g swiss brown mushrooms, sliced, extra

Method

• Step 1 Melt 1/2 the butter in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion softens. Add mushrooms. Cook, stirring, for 2 to 3 minutes or until mushrooms are just tender. Add potato, stock and 1 cup of water. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until potato is tender. Set aside for 10 minutes to cool slightly.
• Step 2 Meanwhile, place tarragon leaves and oil in a small jug. Using a stick blender, blend until almost smooth. Push mixture through a fine sieve over a small bowl. Discard solids.
• Step 3 Using a stick blender, blend soup until smooth. Add cream. Place over low heat. Stir for 5 minutes or until heated through. Season with salt and pepper.
• Step 4 Meanwhile, heat remaining butter in a frying pan over medium-high heat. Add extra mushrooms. Cook, stirring occasionally, for 5 minutes or until golden.
• Step 5 Ladle soup among bowls. Top with fried mushrooms and extra chopped tarragon. Drizzle with tarragon oil. Serve.