Mushroom Tarragon Soup

– courtesy The Burnt Tongue, Hamilton

Mushroom Tarragon Soup
½ cup butter
1 Spanish onion, finely chopped
3 cloves garlic, minced
1 pound button mushrooms, finely sliced
¼ cup white wine
¾ cup + 2 tbsp flour
4 cups vegetable stock
3 sprigs tarragon
½ cup heavy cream
salt and pepper to taste

Melt butter in a pot over low heat. Add onion and garlic and sauté until the onions are softened.

Add mushrooms and cook until most of the mushroom liquid is evaporated.

Add white wine and reduce. Add flour and mix well.

Continue cooking for another minute or so, then add stock while slowly stirring.

Add tarragon sprigs and bring to a slow boil while continuously stirring. Reduce heat to medium-low and cook for an additional 30 minutes, stirring periodically.

Remove pot from the heat, add cream and season with salt and pepper to taste.

Remove the tarragon sprigs before serving. If too thick add a little more stock.

To serve ladle soup into bowls and top with Parmesan.