Chesapeake County Mushroom Soup

Chesapeake County Mushroom Soup

2 lbs. washed button mushrooms
1/2 lb washed shitake mushrooms
1/2 lb, washed oyster mushrooms * note. (These are expensive in the US, i have used all shitake instead sometimes)
1 medium carrot
1/2 medium onion
2 stalks celery
2 tbsp all purpose flour
1 tbsp butter or oil. (guess which I used? yes butter!)
1 tbsp fresh tarragon
3 pints chicken or veggie stock
1 tsp white pepper
1 tsp salt
2 tbsp melted butter or oil
1 pint heavy cream ( i have used light and it's fine)

Mince everything in food processor, keeping mushrooms separate.
Heat 1 tbsp butter in pot, add veggies ( not mushrooms) until softened and tender.
Add mushrooms and tarragon.
 Add salt and pepper.
 Cook for about 15 minutes. DO NOT BURN!
Add stock and cream and bring to boil.
Mix melted butter and flour until smooth, whip into soup.
Bring to boil again, stirring constantly until flour and butter mixture is Incorporated and soup is thickened. Simmer for 30 minutes and serve.

snagged from recipescraftsfreebi esnfrugals group