Mushroom Tarragon Soup

1. 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

   2. Add the mushrooms and cook gently for 4 minutes, stirring.

3. 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

   4. Stir in the chopped tarragon, salt and pepper. Taste and check if you need more seasoning. Salt and pepper to taste.

5. 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

   6. Stir in sherry. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.