Cream of Mushroom Soup with Champagne and Tarragon

Use fresh tarragon if you can get it; fresh herbs contain potent essential
oils that have much greater potency than dried ones. Also,
you can serve the same champagne you cook with while the dinner
is being prepared; after all, when champagne sits open too long,
the bubbles go away!

INGREDIENTS:
• 10 oz sliced white or Baby Bella mushrooms
• 3 - 4 shallots
• 1 tbsp butter
• 1 cup champagne (or sparkling wine)
• 1 cup water
• 1 cup milk
• ½ cup fresh cream
• salt and pepper
• fresh tarragon
• sour cream or yogurt
1. Melt butter in heavy saucepan or soup pot.
2. Chop shallots and sauté in butter until translucent.
3. Add mushrooms and two sprigs of tarragon and sauté until soft.
4. Add champagne (or sparkling wine).
5. Simmer for a few minutes until steam rises.
6. Add water and milk and simmer soup for 10 minutes.
7. Remove three quarters of mushroom mixture and purée in
blender; add back to remaining soup. Turn off heat.
8. Add salt and pepper to taste.
9. Add cream and stir gently.

Serve with a pinch of finely chopped fresh tarragon as