Chunky Mushroom Soup - cooking recipe

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)

Preparation

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.