Super Antioxidant Mushroom Soup

1 tbsp. grass-fed butter or olive oil            
2-3 shallots
4 cups vegetable stock                    
3-4 leaves tarragon
8 oz. baby bella mushrooms, chopped (approx 4 cups)                
4 oz. shiitake mushrooms, chopped (approx 2 cups)  
1 tsp. Celtic sea salt
fresh chives, minced

Sauté shallots in butter or oil 2-3 minutes.  Add mushrooms, stock, tarragon, and sea salt.  Bring to a boil.  Cover and cook on medium heat 5-7 minutes.  Using a slotted spoon, remove shallots and mushrooms from soup and puree in a food processor or blender until smooth. Add back to broth. Garnish with fresh chives.