Cream of Carrot Soup with Oyster Mushrooms and Tarragon
Cream of Carrot Soup with Oyster Mushrooms and Tarragon
Ingredients
- 1 onion, chopped
- 3 cups (650 g) carrots, sliced (about 5)
- 1/4 cup (55 g) butter
- 3 cups (750 ml) milk
- 2 cups (500 ml) chicken broth
- 1/4 lb (115 g) oyster mushrooms, thinly sliced
- 1 tbsp fresh tarragon, chopped
- 1/4 cup (60 ml) plain 10% yogurt
Instructions
- In a saucepan, soften the onion and carrots in 2 tablespoons of the butter. Season with salt and pepper. Add the milk and broth. Bring to a boil over medium heat, stirring frequently and scraping the bottom of the pan to prevent the milk from scalding. Simmer gently, uncovered, for about 20 minutes or until the carrots are tender.
- In a blender, purée the soup until smooth. Adjust the seasoning. Keep warm.
- In a skillet over medium-high heat, brown the mushrooms in the remaining butter. Add the tarragon. Season with salt and pepper.
- Serve the soup in bowls. Garnish with the yogurt and top with the mushrooms.
Cream of Carrot Soup with Oyster Mushrooms and Tarragon