Wild Mushroom Soup

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1/2 teaspoon butter

1/2 teaspoon olive oil

2 tablespoons finely chopped celery

2 tablespoons finely chopped shallots

2 tablespoons finely chopped carrot

Cooking spray

1 cup thinly sliced button mushrooms

2 cups thinly sliced shiitake mushroom caps

1 (14-ounce) can fat-free, less-sodium chicken broth

1 teaspoon dry sherry

1/2 teaspoon chopped fresh parsley

1/4 teaspoon chopped fresh tarragon

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

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