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)

Instructions

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.