HOT SOUP: The mix of mushrooms can be varied according to taste. But no matter what the choice of combination is, it will turn out to be a soup to delight the palate.

MUSHROOM AND TARRAGON SOUP WITH CREME FRAICHE:

mushroom mix: 

    1/2 lb. each shitake & cremini (brown) mushrooms

    2 oz oyster mushrooms                               

    1 oz chanterelles mushrooms

1 cup whipping cream +  2 tbsp. buttermilk

4 tbsp. butter + 4 tbsp. all purpose flour

2 large shallots, chopped                                

5-7 cups hot chicken stock

1 small bunch tarragon, finely chopped          

salt and freshly ground white pepper

sprigs of fresh tarragon for garnish                 

1 tbsp. cracked peppercorns—white & black  

To make crème fraiche:  Place whipping cream, buttermilk and peppercorns in a small clean glass jar and stir lightly to blend. Cover the jar with a lid or a cloth and let stand at room temperature for 24 to 36 hours to thicken; then refrigerate.

Coarsely chop mushrooms. In a large heavy saucepan, melt butter and cook mushrooms and shallots until all the liquid released by the mushrooms has mostly evaporated. Sprinkle flour over mushrooms, mixing in well, and cook for 4 to 5 minutes over medium-low heat, stirring often.

Using a wire-whisk and whisking continuously, add in chicken stock and bring mixture to a boil over high heat. Add chopped tarragon, cover pot, reduce heat to medium-low and simmer for 1 hour. Add salt and pepper to taste.

To serve: ladle soup into warm bowls, garnish with a spoonful of crème fraiche and a sprig of tarragon.