Puff Ball Mushroom Soup with Tarragon

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.

Ingredients

  • 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)

 Preparation

  1. 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!
  2. Add the sliced mushrooms and fry until soft.
  3. 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.
  4. Puree using a hand blender in the pot, or use a blender, mixing small batches at a time and transferring to another pot.
  5. A variation in texture is to blend half the soup and leave half chunky.
  6. 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!
  7. Salt & pepper to taste. Serve with crusty bread & not so crusty friends.