1 onion, chopped

3 cups (750 ml) carrots, sliced (about 5)

1/4 cup (60 ml) butter

3 cups (750 ml) milk

2 cups (500 ml) chicken broth

1/4 lb (115g) oyster mushrooms, thinly sliced

1 tablespoon (15 ml) chopped fresh tarragon

1/4 cup (60 ml) plain 10% yogurt

Salt and pepper

In a saucepan, soften the onion and carrots in 30 ml (2 tablespoons) of 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, brown the mushrooms in the remaining butter. Add the tarragon. Season with salt and pepper.

Serve the soup into bowls or shallow plates. Spoon the yogurt in the centre of the soup and top with the mushrooms.

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