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

1. 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.

2. Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.

3. Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.

4. Serve and garnish soup with extra parsley flakes; if desired.

5. For vegetarian use vegetable broth.

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