Creamy French Mushroom Soup with Tarragon

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A velvety mushroom soup enriched with cream and fresh tarragon, perfect for a comforting French-inspired starter. This French-inspired soup recipe, ready in about 40 minutes, pairs button mushrooms, unsalted butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced button mushrooms
• 3 tbsp unsalted butter
• 1 medium, finely chopped yellow onion
• 2, minced garlic cloves
• 2 tbsp all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp, chopped fresh tarragon
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

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Instructions

1. Step 1: In a large pot, melt 3 tbsp unsalted butter over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves and 12 oz sliced button mushrooms. Cook for 8-10 minutes, stirring occasionally, until mushrooms release their moisture and become golden.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the mushrooms and stir well to coat, cooking for 2 minutes to remove raw flour taste.
4. Step 4: Gradually pour in 4 cups vegetable broth while stirring to avoid lumps. Bring soup to a simmer and cook for 10 minutes until slightly thickened.
5. Step 5: Remove from heat and use an immersion blender to puree the soup until smooth but still slightly textured.
6. Step 6: Stir in 1 cup heavy cream, 2 tbsp chopped fresh tarragon, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Warm soup gently over low heat for 3-4 minutes without boiling.
7. Step 7: Serve hot, garnished with additional tarragon if desired.