A delightful and creamy mushroom soup enhanced with the aromatic flavor of tarragon.
Melt the butter in a medium saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the mushrooms and onion to the saucepan and sauté until softened.
Cook the mushrooms until they release their moisture for a deeper flavor.
Stir in the flour, tarragon, cayenne, salt, and black pepper, cooking for 1 minute.
Stirring constantly prevents the flour from clumping.
Gradually pour in the chicken broth, half-and-half, and white wine, stirring continuously.
Adding the liquids slowly helps maintain a smooth consistency.
Simmer the soup for 5-10 minutes until it thickens slightly.
Keep the heat low to prevent the cream from curdling.
Serve the soup warm, garnished with a sprinkle of fresh herbs if desired.
A sprig of fresh tarragon or parsley makes a lovely garnish.
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