Mince onion and celery in food processor to get a very fine mince. (A half-moon works well if you like using had tools.) Cook in a heavy, large pot over medium heat with one tablespoon butter or oil. Cook until softened, about 4 minutes.
Stir in mushrooms. When mushrooms are coated, add tarragon, salt and pepper to taste. Go light on the salt as you will adjust seasonings at the end of cooking. Cook for about 15 minutes. (Do not burn.) De-glaze with sherry and cook until
mushrooms have absorbed all the sherry.
Stir in stock and cream . Turn heat to high and bring to a boil. In a small saucepan, melt
remaining butter. Whisk in flour and continue to whisk until smooth. Add to soup, beating with a wooden spoon to combine well. Bring to a boil, stirring
constantly until all of the flour and butter mixture is blended and the soup thickens.
Simmer over very low heat for 20 - 30 minutes or until soup reaches consistency you like. It will continue to thicken as it cooks, so stir frequently after fifteen minutes. Taste for seasonings, adjusting if necessary.
Great for Thanksgiving or Christmas. Happy Holidays to all!
Contributor: Denise Howell
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