Wild Mushroom Soup

2 tablespoons extra virgin olive oil
1/4 cup minced shallots
1 pound button mushrooms
1 pound mixed fresh wild mushrooms such as oysters, portobello, cremini, * see note, slice for the soup
1 quart chicken stock, preferably Homemade
3 tablespoons chopped fresh herbs, save unchopped tips for garnish
1/2 pint heavy whipping cream
Crushed red peppers
1/4 cup dry sherry
Kosher salt, to taste

Don't wash mushrooms! Brush off dirt or pine needles. Separate the stems from the caps of the wild mushrooms. Reserve tops. Put the stems in the processor with the button mushrooms. Process until they are minced. Put the oil, shallots, stock, and the processed mushrooms into a frying pan. Bring the liquid to a boil, cover the pan and reduce heat to low. Simmer for 5 - 6 minutes or until the mushrooms have shrunk to half their size. Transfer to a strainer (not a colander) over a soup pan, and strain out the stock. Press the mushrooms to get all the liquid you can, and discard pulp. Slice or tear tops of remaining uncooked mushrooms into bite-sized pieces and add with cream and tarragon to liquid. Cook on a low boil until the soup has thickened slightly. Add remaining sherry and cook for 2 - 3 more minutes. Correct seasoning with salt, if necessary.