Hungarian Ragout Soup with Tarragon

Easy to make soup for today, a healthy vegetable soup made with the twist of using tarragon and lemon juice. I have also used Buckwheat to make it more hearty, but originally made with small wheat pasta. This soup can be made gluten free.

You need:

300g Chicken (breast or thigh filet)

3 medium carrot

1 parsnip

300g mushroom (I used brown mushroom)

200g peas (or snow peas)

1 large brown onion

4 cloves garlic

Small cup of Buckwheat or small soup pasta

Sunflower or similar oil

Vegetable powder stock - 3 table spoon, I used Vegeta

2 tablespoon plain flour

2 teaspoon good Hungarian powder paprika

200ml fresh cream (or sour cream)

2 tablespoon Tarragon (I used fresh)

1 lemon juiced

Salt, Pepper

In a pot heat up the oil, add the finely chopped onion and crushed garlic. Saute till starts to change color. Add finely diced chicken. Saute till water evaporates and starts to slightly color. Add the finely chopped vegetables. Add Buckwheat or pasta. Add water and the stock powder. Stir to combine. After 15 minutes gentle boil, add paprika and flour, stir, and add water till covered. Cook by boiling gently for about 10 minutes. Pull aside, add finely chopped tarragon leaves, lemon juice, salt, pepper, and fresh cream. Taste, if you need more lemon juice or salt.