Ingredients

• 1-1/2 lb mushrooms, any mix, sliced
• 1/2 cup (1stick) unsalted butter, divided
• 3 tbsp organic unbleached all-purpose flour
• 1 cup heavy cream
• 5 cups hot water
• 2-1/2 tbsp organic chicken bouillon paste
• 1-1/2 tbsp dried tarragon
• 1/4 tsp freshly ground black pepper, plus more for garnish
• 3/4 cup good-quality sherry, preferably Harvey's Bristol Cream
• Enoki mushrooms, for garnish
• Salt

Instructions

1. Using a wok or soup pot over high heat, saute the sliced mushrooms in half (4 tablespoons) of the butter until very browned, stirring constantly. Move the mushroom to the sides of the pot
2. To make the roux, reduce the heat to medium. Add the remaining butter and the flour, whisking until combined (the roux should resemble a paste and become slightly fragrant). Slowly add the cream, whisking constantly. When the mixture is smooth and has thickened, begin adding the hot water slowly while stirring constantly; the mixture will thin out but will thicken again as it cooks. Stir often, keeping the mixture warm but not boiling.
3. Add the bouillon paste, dried tarragon, and pepper, then season with salt; stir to combine. Let simmer for at least 15 minutes while stirring occasionally. When the mixture begins to thicken, remove from heat. When cooled to room temperature, add the sherry and stir. With a blender, carefully puree the soup in small batches. Just before serving, gently reheat and ladle into simple, elegant bowls. Garnish with more pepper and enoki mushrooms, if desired.