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Ingredients
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)
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Instructions
Melt the butter in a large saucepan. Add the shallots
and garlic and cook over medium low heat for 5 minutes,
stirring occasionally. Add the mushrooms and cook gently
for 4 minutes, stirring.
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. Stir in the chopped tarragon,
salt and black pepper. Season to taste.
Let the soup cool slightly, then puree 1/2 of the soup
in a blender or food processor until smooth. Return
the blended half to to the saucepan and reheat slowly
on medium low heat. Stir in sherry.
Ladle the soup into warm soup bowls. Very lightly sprinkle
with Parmesan if desired and serve garnished with springs
of tarragon.
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