Wild Mushroom Soup

Separate the stems from the caps of the wild mushrooms.

Do not wash the mushrooms, but rub them with a dry cloth; reserve the tops.

In a heavy 10-inch skillet over medium heat, saute the wild mushroom stems, shallots, onions and button mushrooms in the olive oil or butter.

After 1 minute, lower the heat and simmer for 5 minutes or until most of the liquid evaporates.

Deglaze with sherry by pouring it over the mushroom mixture and scraping the sides of the pan.

Incorporate the mushroom pieces into the liquid. Add the hot stock or broth.

Simmer 3 minutes or until mushrooms are very soft.

Place the mushroom stem mixture into the food processor and purée until smooth.

Return the mixture to the pot and add the cream.

Dice the reserved mushroom caps and add them to the soup.

Simmer until the soup has thickened slightly, 5 to 10 minutes.

Season to taste with salt and pepper.

To serve, ladle into warmed bowls and garnish with chopped tarragon or a swirl of crème fraiche.

Serves 4.