1 tbsp butter
4 shallots, sliced
450g mushrooms, chopped
300ml vegetable stock
2 tbsp chopped tarragon
1 tbsp dry sherry (optional)
salt & black pepper
Melt the butter in a large saucepan, add the shallots and cook gently for about 5 minutes, stirring as needed.
Add the mushrooms and cook for a couple of minutes, stirring all the time.
Add the stock and milk and bring to the boil. Cover and simmer gently for about 20 minutes or until the mushrooms are soft.
Stir in the tarragon and season to taste.
Allow the soup to cool a little then puree in a blender until smooth. Return it to the rinsed-out pan and reheat slowly. Stir in the sherry just before serving.