Cream of Mushroom Soup Recipe

Ingredients

• 4 tablespoons extra virgin olive oil
• 4 tablespoons butter
• 2 pounds (900 g) cremini (or button) mushrooms, cleaned, roughly chopped or sliced 1/8-inch thick
• Small handful shiitake mushrooms (chopped)
• 3/4 cup minced shallots (6 ounces, 170 g)
• 3 cloves garlic, minced (3 teaspoons)
• 1 teaspoon kosher salt
• 3/4 teaspoon dried tarragon
• 4 cups (1 liter) chicken stock (or vegetable stock for vegetarian option)
• 1/2 cup (120 ml) heavy cream
• 1/2 teaspoon freshly ground black pepper (more or less to taste)