Ingredients

· 40 g butter

· 1 brown onion, chopped

· 1 garlic clove, crushed

· 200 g button mushrooms, chopped

· 200 g Swiss brown mushrooms, chopped

· 2 cream delight potatoes, roughly chopped

· 3 cups chicken stock

· ¼ fresh tarragon leaves, plus extra chopped leaves to serve

· ¼ cup olive oil

· ¾ cup pure cream

· 50 g button mushrooms, sliced, extra

· 50 g Swiss brown mushrooms, sliced, extra

Method

Melt half the butter in a saucepan over medium heat. Add onion and garlic. Cook, stirring, until onion softens. Add mushrooms. Cook, stirring, until mushrooms are just tender. Add potato, stock and one 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. Meanwhile, place tarragon leaves and oil in a jug. Using a stick blender, blend until almost smooth. Push mixture through a fine sieve over a small bowl. Discard solids. Using a stick blender, blend soup until smooth. Add cream. Place over low heat. Stir until heated through. Season with salt and pepper. Meanwhile, heat remaining butter in a frying pan over medium heat. Add extra mushrooms. Cook, stirring occasionally, until golden. Ladle soup among bowls. Top with fried mushrooms and extra chopped tarragon. Drizzle with tarragon oil. Serve.