Fresh Mushroom Soup With Tarragon

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 4 shallots, minced
• 1 garlic clove, smashed and chopped
• 6 cups minced cremini mushrooms
• 1 1/4 cups vegetable stock
• 1 1/4 cups 2% low-fat milk
• 1 -2 tablespoon fresh tarragon, chopped
• 2 tablespoons dry sherry
• 1/2-1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 sprig fresh tarragon, to garnish
• parmesan cheese (optional)

Recipe

• 1 melt the butter in a large saucepan. add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
• 2 add the mushrooms and cook gently for 4 minutes, stirring.
• 3 add the stock and milk and bring to a boil. lower the heat, cover and simmer for about 20 minutes or until the mushrooms are soft.
• 4 stir in the chopped tarragon, salt and black pepper. season to taste.
• 5 leave the soup to cool slightly, then puree in a blender or food processor until smooth. i usually only puree half of the soup, to retain some of the texture.
• 6 return to the saucepan and reheat slowly on medium low heat.
• 7 stir in sherry.
• 8 ladle the soup into warm soup bowls. very lightly sprinkle with parmesan if desired and serve garnished with springs of tarragon.