Cream of Mushroom Soup - Foley Food and Wine Society

Ingredients

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