Mushroom cream soup

Mushroom cream soup

Mushroom soup is a perfect dinner, it is easy to prepare and can be tasty what even picky eaters will love. Forget the canned soup, this is far better. Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Mushroom is going well with tarragon.

Ingredients:

400 gr fresh mushroom (I have used mixed mushrooms)
1 medium onion
1 medium carrot
1 smashed garlic
half teaspoon salt
1 stock
1 teaspoon tarragon
1 teaspoon black pepper 
100 ml cooking cream
parsley to taste



1. Cut the onion and carrot in slices and fry them until soft in 2 tablespoon oil. Sprinkle with the black pepper.Add the diced mushroom, fry them 3-4 minutes.

2. Pour 150 ml on the mushroom, add the smashed garlic, stock and salt.

3. Cover the pot with a lid and cook on medium fire 15 minutes.

4. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it, than pour back in the pot.

5. Pour the cooking cream on the mushrooms and cook it 5 minutes on low heat.

Add more salt if need, sprinkle with parsley. Serve with croutons.