Recipe by Bakabeth
This has such a great mushroom flavor. It seems a little time consuming but most of it is just the chopping. I bring the mushrooms into the living room and force others to help! I like to serve this soup as the beginning of a meal, followed by steak. If cremini aren't available, you can use a mixture of wild and white mushrooms.
- 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)
Directions See How It's Made
- 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.
- 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.
- 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.
- Return to the saucepan and reheat slowly on medium low heat.
- Stir in sherry.
- Ladle the soup into warm soup bowls. Very lightly sprinkle with Parmesan if desired and serve garnished with springs of tarragon.