- 4 tbsp olive oil
- 4 tbsp butter
- 2 lb cremini mushrooms, roughly chopped
- Small handful of shiitake mushrooms, chopped
- 3/4 c minced shallots
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 3/4 tsp dried tarragon
- 4 c chicken stock
- 1/2 c heavy cream
- 1/2 tsp freshly ground black pepper
Heat olive oil on medium high heat in a 5-6 quart
thick-bottomed pot. When the oil is hot, swirl in the butter. Once the
butter has melted, add the mushrooms, stir to coat with the olive oil
and butter. Cook the mushrooms on medium high heat until they are
lightly browned and have released most of their water. Remove 1 cup of
the cooked mushrooms from the pot and set aside.
Reduce heat to medium. Add the minced
shallots and the garlic to the pot, stir to combine, cook for about a
minute. Add the salt, dried tarragon, and the chicken stock to the pot.
Increase the heat to medium high, bring to a simmer and cook, uncovered,
for 10 minutes. Remove from heat.
Using an immersion blender or working
in batches with a standing blender, purée the soup until smooth. Then
return to the pot. (If the soup is too thick for you, add some water or
more stock to thin the soup to the desired level of thickness.)
Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.
