Sauteed Mushroom Soup

• 5 Tablespoons Unsalted Butter, Divided
• 1 bulb Shallot, Minced
• 2 cloves Garlic, Minced
• 16 ounces, weight Fresh Mushrooms, Roughly Chopped (Button, Baby Bellas, Or Wild)
• 2 Tablespoons Fresh Dill, Minced
• 1 teaspoon Salt
• 1/4 teaspoons Pepper
• 2 cups Low Salt Vegetable Broth
• 1 cup Milk (I Use Goat Because Of Dairy Allergies)
• 3 Tablespoons Light Sherry (optional)
• Sour Cream, To Serve (optional)

1. In a medium skillet, melt 2 tablespoons butter and add shallots, saute until translucent and beginning to caramelize. Add garlic and mushrooms, saute about 5 minutes. Add dill and salt and pepper and cook for one more minute. Set aside.
2. In a stock pot, melt remaining 3 tablespoons butter and add flour. Whisk and saute until a deep golden brown. While continuously whisking, add broth and milk. Add mushrooms and accumulated juices and sherry. Cover and simmer 15 -20 minutes. Taste and adjust seasonings as needed.
3. Garnish with chopped dill, and sour cream if desired.

unsalted butter, shallot, garlic, mushrooms, fresh dill, salt, pepper, low salt, milk, light sherry, sour cream

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