Prepare the products. Wash and peel the vegetables. Remove the skin from the mushrooms.
Wash the liver and cut into small pieces.
Cut 2 medium onions into half rings. Chop the mushrooms. Coarsely grate the carrots.
In a frying pan, melt the butter, then add the vegetable oil. Fry the liver (but leave 4-5 pieces for garnish).
When the liver changes color, add the onion, bring to a soft finish.
Then add the mushrooms and carrots. Simmer for 2-3 minutes.
Heat the meat or vegetable broth in a saucepan. Season with salt and pepper, add the sugar. Then add savory and tarragon.
Put the mixture of liver, vegetables and mushrooms in the broth and cook for 20 minutes.
Then beat the products with an immersion blender and cook for a couple of minutes.
To serve, deep-fry the remaining onion, cut into half rings, and cut the remaining liver into strips and fry in a frying pan.
