Puree Of Wild Mushroom Soup With Tarragon This is one of the easiest soups you will ever make. It has great flavor and is low-fat, too. For a special treat, drizzle white truffle oil over the top just before serving. Makes 4 servings
	Ingredients: 2 1/2 quarts vegetable stock or water 1 tablespoon minced shallots 8 ounces cremini mushrooms, sliced 2 tablespoons minced fresh tarragon 6 ounces shiitake mushrooms, sliced Sea salt and freshly ground black pepper 6 ounces portobello mushrooms, sliced 1 cup low-fat plain soy milk 2 pounds Idaho potatoes, peeled and chopped Chopped fresh chervil, for garnish 2 tablespoons minced garlic
	Instructions: 1. Heat the vegetable stock in a medium stockpot. Add the mushrooms, potatoes, garlic, shallots, and tarragon. Bring to a boil, then reduce the heat and simmer about 45 minutes, or until the potatoes are soft. 2. Puree the soup with an electric handheld blender or in a food processor. Season to taste with salt and pepper. Whisk in the soy milk and serve. Garnish with chives or chervil.

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