Cream of Mushroom and Tarragon Soup by Steven Dolby

(Serves 3 people)
INGREDIENTS
226g White mushrooms
226g Baby bella mushrooms
1/2 Medium yellow onion
1/2 Garlic clove
1/4 Cup heavy cream
2 Cups vegetable stock or fresh mushroom stock
2 Cups Whole milk
1/2 Cup Dry white wine
4 Tbsp plain flour
1 Tsp Dried tarragon
Ground black pepper (to taste)
Sea salt (Maldon sea salt to taste)
Olive oil

© STEVEN DOLBY