How to make
Peel the mushrooms (I used royal button mushroom, it is more fragrant) and cut them into slices, they do not need to be very thin.
Cut the carrots into slices and chop the onion.
In a deep saucepan with a thick bottom put 2 tbsp. olive oil and 1 tbsp. butter, heat, and add all the vegetables, simmer until the water evaporates.
Pour the wine and leave for 1-2 minutes to evaporate and only the aroma of it is left and pour about 1.5 in warm water, add the vegetable broth, stir and leave the soup on moderate heat, boil for about 30 min, until the mushrooms are ready.
During cooking, add salt only if necessary, because the store-bought broths contain more salt, and sprinkle with black pepper, add nutmeg to taste, a pinch of samardala and chopped dill.
Towards the end of cooking, pour all the cream in, mix with a wire whisk and add the milk. Allow to boil and remove from the heat.
In the remaining fat, heat the butter and olive oil in a pan and add the red pepper and the chopped garlic. Stir vigorously until you feel a pleasant aroma coming from the pepper, remove from the heat and pour into the soup.
Allow to simmer and remove from the heat.
Mushroom soup with carrots and onions is ready.
