Cream of Mushroom Soup (Print Version)

# Ingredients:

01 - 4 tablespoons olive oil.
02 - 4 tablespoons butter.
03 - 2 pounds cremini mushrooms, chopped.
04 - Handful shiitake mushrooms, chopped.
05 - 3/4 cup minced shallots.
06 - 3 cloves garlic, minced.
07 - 1 teaspoon kosher salt.
08 - 3/4 teaspoon dried tarragon.
09 - 4 cups chicken stock.
10 - 1/2 cup heavy cream.
11 - 1/2 teaspoon black pepper.

# Instructions:

01 - Heat olive oil in large heavy-bottomed pot over medium-high heat, then swirl in butter until melted.
02 - Add all mushrooms and cook for about 10 minutes until lightly browned and water releases, stirring occasionally.
03 - Reserve one cup of cooked mushrooms and set aside for adding back later.
04 - Reduce heat to medium and add shallots and garlic, cooking for another minute until fragrant.
05 - Pour in stock and add salt and tarragon, bringing mixture to simmer for 10 minutes uncovered.
06 - Remove pot from heat and carefully blend until smooth using immersion or standard blender.
07 - Return soup to pot if using standard blender, adjusting thickness with extra stock if needed.
08 - Whisk in heavy cream and black pepper, then add reserved mushrooms back to soup.
09 - Taste and adjust seasoning with additional salt and pepper as needed before serving.

# Notes:

01 - Can be frozen without cream.
02 - Makes excellent leftovers.
03 - Great cold weather meal.
04 - Vegetarian option available.

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