Silky Mushroom Cream Delight

Ingredients

• 500 g mushrooms (1,1 lb)
• 2 carrots (200 g – 7 oz)
• 1 onion (100 g – 3,5 oz)
• 2 potatoes (250 g – 8,8 oz)
• ½ celeriac ( 50 g – 1,8 oz)
• 250 ml sour cream (1 cup)
• 2 tbsp butter
• 1 tbsp salt
• ½ tsp ground white pepper
• 2 tsp tarragon

Directions

1. Peel, wash, and dice all the vegetables and the mushrooms and put them to boil in 2 liters of water with 1 tbsp salt for 35 minutes. (0,5 gal)
2. Strain the vegetables and mash them into a puree.
3. Keep the water the vegetables have boiled in.
4. In a slightly large pan, fry the tarragon in 2 tbsp of butter for a few seconds on very low heat.
5. Add the mashed vegetables over the tarragon and let the blend cook for 10 minutes on low heat.
6. Add 250 ml of sour cream, the liquid from step 3, and blend well.
7. Season with salt and pepper to taste.
8. Turn off the stove and let the mushroom cream rest with the lid on for 10 minutes before serving.
9. Serve it with croutons or toast.