Cream of Mushroom Soup (Print Version)

# Ingredients:

01 - 4 tablespoons olive oil.
02 - 4 tablespoons butter.
03 - 2 pounds chopped cremini mushrooms.
04 - 1 handful chopped shiitake mushrooms.
05 - 3/4 cup minced shallots.
06 - 3 minced garlic cloves.
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 a large heavy pot over medium-high heat. Add butter and let it melt, swirling to combine.
02 - Add all your mushrooms to the pot. Cook them for about 10 minutes, stirring now and then, until they brown lightly and release their water.
03 - Scoop out one cup of the cooked mushrooms and set them aside. You'll add these back later for texture.
04 - Lower the heat to medium. Add your shallots and garlic, cooking just until they release their fragrance, about a minute.
05 - Pour in your stock, salt, and tarragon. Let everything simmer uncovered for 10 minutes.
06 - Take the pot off the heat. Carefully blend until smooth using either an immersion blender or regular blender.
07 - Stir in the cream and black pepper. Add back your reserved mushrooms. Taste and adjust the seasoning with more salt and pepper if needed.

# Notes:

01 - Can freeze without cream added.
02 - Makes great leftovers.
03 - Perfect for cold weather.
04 - Can be made vegetarian.

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