If you can find a puffball (Big – I mean huge – white round fungus that is found in Sept/Oct at Sugar Ridge) then use this in addition, or instead of whatever other mushrooms you have.
- 4 -5 Onions, sliced
- 8 cups sliced Brown Cremini Mushrooms (or whatever you have – older mushrooms have more flavour so check the reduced rack at the grocery store)
- 3-6 cloves Garlic, minced (as much as you like)
- 1 – 2 tbsp. Dried Tarragon
- 1 tbsp. soy sauce
- 2 – 4 cups water
- 1 cup Almond milk (soy or rice are fine too)
- 4 bouillon cubes (use organic veggie, or mushroom flavours)
- In a soup pot, slowly fry the onions and garlic in water to caramelize them. They will become translucent, then brown, then almost liquid. Basically liquid, sweet goo – yumm!
- Add the sliced mushrooms and fry until soft.
- Add the water to just cover the mushrooms, bouillon cubes, Bragg’s or soy sauce, & tarragon. Simmer for about 20 minutes. Use homemade veggie broth in place of the bouillon if you want.
- Puree using a hand blender in the pot, or use a blender, mixing small batches at a time and transferring to another pot.
- A variation in texture is to blend half the soup and leave half chunky.
- If the soup is too thick, add milk to thin it a bit. This soup wants to be thick though so don’t overdo it!
- Salt & pepper to taste. Serve with crusty bread & not so crusty friends.