Cream of Mushroom Soup

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 75 Minutes

This recipe can be multiplied or divided by 2.

This recipe makes good leftovers.

Place one teaspoon of olive oil in a medium skillet over medium high heat. Add 1/2 pound of the sliced mushrooms and cook, tossing frequently, until the mushrooms are well browned (about 20 minutes). When these are done, set them aside for later.

While the sliced mushrooms are cooking, add the other teaspoon of olive oil to a medium sauce pan and place over medium high heat. Add the onions and cook for about 2 minutes, stirring frequently.

Add the remaining 1 1/2 pound of sliced mushrooms. Cook, stirring frequently, for about 20 minutes and then add the water. Reduce the heat until the soup is simmering and cook for about 20 minutes.

Turn off the heat and add the tarragon, salt and pepper, then using a stick blender puree until smooth.

In a small bowl, mix the cornstarch with the milk, whisking until smooth.

Place the pureed soup over medium heat, then add the milk and simmer, stirring frequently, for about 5 minutes until the soup begins to thicken.

Add the goat cheese. When it has melted add the reserved sautéed mushrooms and stir, then serve.