Mushroom Tarragon Soup

• 1 Tablespoon Butter
• 4 whole Shallots, Minced
• 2 cloves Garlic, Minced
• 6 cups Cremini Mushrooms, Minced
• 1-1/4 cup Vegetable Stock
• 1-1/4 cup 1% Milk (can Use Other Kinds)
• 2 Tablespoons Fresh Tarragon, Chopped
• 2 Tablespoons Dry Sherry
• 1 teaspoon Salt (depends On How Salty Your Broth Is)
• 1/2 teaspoons Fresh Black Pepper (more To Taste)

1. 1. Melt butter (or add olive oil) in a large pot. Add the shallots and garlic and cook over medium low heat for 5 minutes, stirring occasionally.
2. 2. Add the mushrooms and cook gently for 4 minutes, stirring.
3. 3. Add the stock and milk and bring to a boil (watch carefully as the milk can make this boil over quickly). Lower the heat, cover and simmer for about 20 minutes or until mushrooms are soft.
4. 4. Stir in the chopped tarragon, salt and pepper. Taste and check if you need more seasoning. Salt and pepper to taste.
5. 5. Ladle half of the soup into a blender or food processor and blend until smooth. Return the pureed portion back to the pot and reheat slowly on medium low heat.
6. 6. Stir in sherry. Serve immediately.

butter, shallots, garlic, cremini mushrooms, vegetable stock, milk, fresh tarragon, sherry, salt, fresh black pepper

Taken from tastykitchen.com/recipes/soups/mushroom-tarragon-soup/ (may not work)