• 1 tbsp. butter
  • 2-3 shallots
  • 4 cups turkey stock (or chicken stock)
  • 3-4 leaves tarragon
  • 8 oz. fresh cremini mushrooms, chopped (approx 4 cups) – cremini are baby portobellos
  • 4 oz. fresh shitake mushrooms, chopped (approx 2 cups)
  • 1 tsp. sea salt
  • Fresh chives, minced

Saute shallots in butter 2-3 minutes.  Add fresh mushrooms, stock, tarragon, and sea salt (if you are using dried mushrooms remember to soak the mushrooms in water and soften before using).  Bring to a boil.  Cover and cook on medium heat 5-7 minutes.  Remove shallots and mushrooms from soup and puree in a food processor or blender until smooth. Add back to broth. Garnish with fresh chives.

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