mushroom tarragon soup

We've made this enough times for it to qualify as a blog-worthy favorite.  Don't put in too much garlic!

Mushroom Tarragon Soup (from epicurious.com)

Ingredients

1 tbs butter

4 minced shallots

1 minced garlic clove

6 cups cremini mushrooms (minced?)

1  1/4 cups vegetable stock

1  1/4 cups 2% milk

1-2 tbs fresh chopped tarragon

2 tbs dry sherry

1/2 tsp salt

1/2 tsp ground black pepper

1 sprig fresh tarragon for garnish

Parmesan cheese

• melt butter in dutch oven, add shallots and garlic and cook over medium heat for 5 minutes
• add mushrooms and cook gently for 4 minutes, stirring 
• add the stock and milk and bring to a boil
• lower heat, cover and simmer for 20 minutes, until mushrooms are soft
• stir in the chopped tarragon, salt and pepper on low heat
• immersion blend
• stir in sherry
• serve and top with Parmesan and more tarragon