Creamy Mushroom And Green Peppercorn Soup

• 10 cremini mushrooms sliced
• 10 button mushrooms sliced, may use a combination of any mushrooms
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 onion diced
• 1 carrot diced
• salt
• green peppercorns ground
• 2 1/2 cups water
• 250 milliliters half and half
• fresh parsley minced

1. Wash and slice the mushrooms. Combine the butter and oil in a pan on medium heat. Add the mushrooms and allow to cook for 10 minutes, stirring occasionally.
2. Cut the onion and carrot into thick pieces
3. Remove half the mushrooms from the pan and set aside in a bowl.
4. Add the onion, carrot, and salt to the pan. Allow to cook for 5 minutes, stirring occasionally. Add the water and allow to come to a boil and simmer on medium heat for 5 minutes so that some of the liquid evaporates.
5. Place the contents of the pan into the blender and blend to make a puree.
6. Return the puree to the pan. Add the half and half, remaining mushrooms, bell pepper, and a few sprinkles of parsley.
7. Allow to cook for 5 more minutes on medium heat so that the flavors blend.

mushrooms, mushrooms, olive oil, butter, onion, carrot, salt, green peppercorns ground, water, milliliters, parsley

Taken from www.yummly.com/recipe/Creamy-Mushroom-and-Green-Peppercorn-Soup-496472 (may not work)