Cream of Mushroom Soup

It's the tarragon that gives this soup a great flavor! Don't omit it!

Ingredients
4 Tbsp. Butter
2 shallots; finely minced
1 lb. sliced mushrooms
1 tsp. salt
½ tsp. black pepper
1 tsp. tarragon flakes
¼ tsp. ground thyme
4 cups chicken broth
1 cup water
¼ cup heavy cream

Directions
In a large saucepan, melt butter over medium heat. Add shallots and mushrooms and cook gently 5 minutes, stirring frequently. Add salt, pepper, tarragon, thyme, chicken broth and water. Bring to a full boil and then reduce heat to medium. Cook uncovered 30 minutes. Remove from heat and allow to cool 10 minutes.

Using your Bravetti immersion blender or food processor, puree the mushrooms in the broth until it is as smooth as you desire.

Return to pot over low heat and stir in cream. Heat thoroughly but do not boil. Serve Immediately.

By Alison DuBois