Source: dLife

A light mushroom soup, flavored with tarragon.

Servings

1 tbsp salted butter (or margarine)
4 medium shallots , finely chopped
1 lb crimini mushrooms , finely chopped
1.25 cup vegetable broth
1.25 cup lowfat milk
1 tbsp fresh tarragon , chopped
2 tbsp cooking sherry (optional)
1 pinch salt and pepper
1 pinch fresh tarragon (sprig to garnish)

1 Melt butter in a pan, add the shallots and cook gently for 5 minutes, stirring occasionally. Add the mushrooms and cook for 3 minutes, stirring.
2 Add the stock and milk. Bring to boil, cover and simmer for 20 minutes. Stir in the tarragon and season to taste.
3 Allow soup to cool slightly then puree in a blender or food processor until smooth. Return to rinsed-out pan and reheat gently.
4 Stir in sherry (optional) then ladle soup into warmed soup bowls and serve garnished with sprigs of tarragon.

Variation: substitute a mixture of wild and white mushrooms instead.