Cream of Carrot Soup with Oyster Mushrooms and Tarragon | RICARDO

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