Creamy Mushroom Soup with Tarragon
While this recipe calls for the common cremini, you can use any kind of mushrooms, go wild!
  1. 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.
  2. 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.
  3. Leave the soup to cool slightly, then puree in a blender or food processor until desired consistency.
  4. Return to the saucepan and reheat slowly on medium low heat. Stir in the sherry.
  5. Ladle the soup into warm soup bowls. Sprinkle with grated Reggiano if desired and serve garnished with sprigs of tarragon.
Recipe Notes

Serves 4

Nutrition Information: Calories 121; Total Fat 6g; Saturated Fat 3g; Cholesterol 15mg; Sodium 566mg; Total Carbohydrates 13g; Dietary Fiber 2g, and Protein 6g.