15g butter
4 shallots finely chopped (i used red onion)
450g chestnut mushrooms finely chopped
300 ml veg stock
300 ml semi-skimmed milk
2 tbsp tarragon chopped
2 tbsp sherry (optional)
salt and pepper to taste
sprigs f tarragon to garnish (if desired)

1. melt butter in a large pan and add chopped shallots. Cook gently for 5 mins
2. Add mushrooms and cook for 3 mins, stirring
3. add stock and milk, stir in well
4. bring to a boil and then simmer for 20 mins
5. stir in chopped tarragon and salt and pepper
6. allow soup to cool slightly and then blend to desired consistancy
7. return the soup to the pan (wash it out first)
8. reheat gently
9. add sherry if using
10. ladel into soup bowls (warmed if you wish)
10. add sprigs of garnish if desired

I made this tonight and it was absolutely wonderful!