Chunky Mushroom Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 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)

Recipe

• 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.