Ingredients

Instructions

  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.