Wild Mushroom & Tarragon Soup
Vegan, creamy, hearty & filling. I love mushrooms and this soup does them justice! Once you realize how easy making soup in the Vitamix is, you whip together homemade soup all the time! Canned soup is loaded with sodium so why not make your own! (And it'll be tastier too!)
24oz variety of mushrooms - i used white button, baby bellas (crimini), oyster & shitake
2 cloves garlic, minced
Fresh tarragon if possible but dried is fine too (1 Tb)
16oz veggie broth
1/4 C Marsala Wine (or port, bourbon, white wine, etc)
1/4 C Cashew Milk Powder (or soaked raw cashews) blended with water
Salt & Pepper to taste
Olive oil for sautéing
Sauté your onion & mushrooms in a dutch oven or pot in a drizzle or two of olive oil. Don't forget to salt & pepper. Add garlic last just until fragrant (make sure you don't burn!)
Deglaze the pot with Marsala wine & make sure you scrape up all those brown bits!
Transfer to Vitamix container (but reserve 1/2C or so for garnish) along with the veggie broth & tarragon.
Start on lowest setting & crank to 7. let it run for 5 min
Taste for seasoning.
Whisk cashew powder with a tablespoon or so of water & add to soup. Blend for another 30 sec or so. Adjust consistency with water.
Serve directly from Vitamix or return to pot & hold at a simmer until ready to serve.
If you want to make this ahead of time, you can store in the fridge (or freeze) Note that it might tighten up as it cools so you may want to add broth or water when you heat it back up.