Mushroom Tarragon Soup

1. Melt butter (or add olive oil) in a large pot. 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 (watch carefully as the milk can make this boil over quickly). Lower the heat, cover and simmer for about 20 minutes or until mushrooms are soft.

4. Stir in the chopped tarragon, salt and pepper. Taste and check if you need more seasoning. Salt and pepper to taste.

5. Ladle half of the soup into a blender or food processor and blend until smooth. Return the pureed portion back to the pot and reheat slowly on medium low heat.

6. Stir in sherry. Serve immediately.