Sauteed Mushroom Soup

In a medium skillet, melt 2 tablespoons butter and add shallots, sauté until translucent and beginning to caramelize. Add garlic and mushrooms, sauté about 5 minutes. Add dill and salt and pepper and cook for one more minute. Set aside.

In a stock pot, melt remaining 3 tablespoons butter and add flour. Whisk and sauté until a deep golden brown. While continuously whisking, add broth and milk. Add mushrooms and accumulated juices and sherry. Cover and simmer 15 -20 minutes. Taste and adjust seasonings as needed.

Garnish with chopped dill, and sour cream if desired.