Categories: Main Dish, Mushrooms, Soup
Ingredients
- 1/2 cup butter
- 1 cup chopped sweet onion
- 3 garlic cloves , minced
- 2/3 cup shredded carrot
- 1 1/2 lbs fresh button mushrooms , sliced
- 1 lb fesh baby portabella mushrooms , chopped (or shitakes)
- 5 cups beef broth or 5 cups vegetable broth
- 1 cup light cream
- 2 cups evaporated 2% milk
- 1/2 cup shredded fresh parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon tarragon
- 1 tablespoon parsley (plus extra for garnish, if desired)
Directions
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In a large pot over med-high heat, melt butter. Add onions, garlic and carrots and cook until onions and carrots are tender. Reduce heat to med-low.
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Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
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Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
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Serve and garnish soup with extra parsley flakes; if desired.
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For vegetarian use vegetable broth.