Mushroom Soup

20 oz mushroom sliced
1 leek sliced thinly
1 tblsp minced garlic
4 cups chicken stock
1 tblsp thyme
2 tsp tarragon
2 tblsp sherry
1 tblsp truffle oil

Spritz pot with PAM butter. Add leeks and saute until limp. Add garlic and saute until fragrant. Add shrooms and cook until softened. Add stock, thyme, and tarragon and let come to a boil. Reduce to a simmer and cooke for 1 hour. Blend (I used immersion blender) until you get a creamy soup. Add salt and pepper to taste. Return to a boil. Add sherry and truffle oil. Serve.