Mushroom soup with herbed creme fraiche

1.Heat butter in a large saucepan, add shallots, celery and garlic; cook, stirring, over low heat until soft but not coloured. Add the mushrooms, cook, covered, for 15 minutes, stirring occasionally.

2.Add sherry, bring to the boil; boil for 1 minute. Add stock, bring to the boil; reduce heat, simmer, covered, for about 20 minutes or until mushrooms are tender.

3.Remove pan from heat. Cool mushroom mixture slightly, then blend or process half the mixture until smooth. Return to saucepan with remaining mushroom mixture. Stir over low heat until hot. Season to taste with salt and pepper.

4.Meanwhile, to make herbed creme fraiche, combine creme fraiche and herbs in small bowl; mix well.

5.Spoon soup into serving bowls, top with herbed creme fraiche.