1 small finely chopped onion

6 cups finely chopped mushrooms

1 ¼ cups vegetable stock

1 ¼ cups milk

1 ½ tablespoons chopped tarragon

Salt and black pepper to taste

1 tablespoon sherry

 

Heat oil in pot and cook onions gently until they are translucent. Add mushrooms and cook for three minutes, stirring frequently. Add vegetable stock and milk.

 

Bring to a boil, cover and simmer for 18 to 20 minutes. Stir in tarragon and season to taste. Allow soup to cool and puree in food processor until smooth. If your food processor is not large enough to hold all of the soup at once, puree the soup in batches. Once pureed, reheat gently. Add sherry just before serving. Use sprigs of tarragon as garnish.