Chunky Mushroom Soup

środa, 29 stycznia 2014

Chunky Mushroom Soup

Time: 30 mins

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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