Ingredients
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)
Preparation
Directions 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.
