Chunky Mushroom Soup

• 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)

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.

butter, sweet onion, garlic, shredded carrot, button mushrooms, fesh baby portabella mushrooms, beef broth, light cream, milk, parmesan cheese, salt, pepper, tarragon, parsley

Taken from www.food.com/recipe/chunky-mushroom-soup-116226 (may not work)