Cream of Mushroom Soup

INGREDIENTS

4 tbsp

olive oil

4 tbsp

butter

2 lb

cremini (or button) mushrooms, cleaned, roughly chopped or sliced 1/8-inch thick

Small handful of shiitake mushrooms (chopped)

3/4 cup

minced shallots (6 ounces, 170 g)

3 cloves

garlic, minced (3 teaspoons)

1 tsp

kosher salt

3/4 tsp

dried tarragon

4 cups

(1 liter) chicken stock (or vegetable stock for vegetarian option)

1/2 cup

heavy cream

1/2 tsp

freshly ground black pepper (more or less to taste)