Cream of Carrot Soup with Oyster Mushrooms and Tarragon

Name: Cream of Carrot Soup with Oyster Mushrooms and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 3 cups (650 g) carrots, sliced (about 5); 1/4 cup (55 g) butter; 3 cups (750 ml) milk; 2 cups (500 ml) chicken broth; 1/4 lb (115 g) oyster mushrooms, thinly sliced; 1 tbsp fresh tarragon, chopped; 1/4 cup (60 ml) plain 10% yogurt

(2)

Rate this recipe

Preparation 15 min
Cooking 30 min
Servings 4

Sans noix
Sans gluten
Sans oeufs

See

Ingredients

- 1 onion, chopped
- 3 cups (650 g) carrots, sliced (about 5)
- 1/4 cup (55 g) butter
- 3 cups (750 ml) milk
- 2 cups (500 ml) chicken broth
- 1/4 lb (115 g) oyster mushrooms, thinly sliced
- 1 tbsp fresh tarragon, chopped
- 1/4 cup (60 ml) plain 10% yogurt

Preparation

- In a saucepan, soften the onion and carrots in 2 tablespoons of the butter. Season with salt and pepper. Add the milk and broth. Bring to a boil over medium heat, stirring frequently and scraping the bottom of the pan to prevent the milk from scalding. Simmer gently, uncovered, for about 20 minutes or until the carrots are tender.
- In a blender, purée the soup until smooth. Adjust the seasoning. Keep warm.
- In a skillet over medium-high heat, brown the mushrooms in the remaining butter. Add the tarragon. Season with salt and pepper.
- Serve the soup in bowls. Garnish with the yogurt and top with the mushrooms.

Note from Ricardo

The oyster mushroom has a delicate nutty flavour that gives it a great gastronomic reputation. It’s the best-tasting mushroom.

Personal Note

RICARDO Hand Blender

69.99 $

The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

Shop now