8 T. (1 stick) unsalted butter

2 large onion, chopped

2 cloves garlic, minced, or more if you think more is good

4 large carrots, peeled and chopped

1 large baking potato, peeled and chopped

2 firm, ripe pears, peeled and chopped.

6 or 7 large mushrooms, chopped

5 C. rich chicken stock

1 T. chopped fresh parsley

Salt and freshly ground pepper

Creme fraiche or sour cream and Fresh herb sprigs for garnish

 

Roast and peel peppers. Halve, seed, and chop flesh. Melt butter in a large pot; add onion and garlic and sauté for 10 minutes. Add carrots, potato, and red pepper; sauté 10 more minutes. Add pears, stock, parsley and mushrooms. Bring to a boil and simmer 20 minutes, until vegetables are just tender. Season with salt and pepper. Puree soup in batches in a food processor or blender. Return to the pot and heat through. Ladle into bowls and decoratively blat some sour cream or creme fraiche onto the top. Sprinkle with herbs