Chunky Mushroom Soup
This is my absolute favorite mushroom soup! I came up with this recipe after reading a similar recipe in a magazine....I added more stuff...especially mushrooms! there's NO pureeing, so it's really chunky. You can use virtually any combo of mushrooms, but the button and baby bellas have been my favorite so far. Prep time includes chopping all ingredients plus cooking and stirring.
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INGREDIENTS
Nutrition- 1⁄2cup butter
- 1cup chopped sweet onion
- 3
- 2⁄3cup shredded carrot
- 1 1⁄2
- 1
- 5
- 1cup light cream
- 2cups evaporated 2% milk
- 1⁄2cup shredded fresh parmesan cheese
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 1⁄2teaspoon tarragon
- 1
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DIRECTIONS
- 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.
- Add the mushrooms; cook for about 8 minutes, stirring occassionally, or until mushrooms are tender.
- Add broth, cream, milk, cheese, salt, pepper, tarragon and parsley. Cook over med-low heat until heated through.
- Serve and garnish soup with extra parsley flakes; if desired.
- For vegetarian use vegetable broth.
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