This mushroom soup turned out beautifully. A variety of mushrooms blended with mirepoix, garlic, a bit of potato, veg stock, wine, fresh tarragon and vegan cream. I garnished it with a drizzle of good truffle oil & a sprinkle of parsley. The cheesy toasts on the side are non negotiable for me. It's the combination of the two that makes the meal sing. I found a vegan swiss cheese product that will be my go to specifically for this recipe. It had a bit of tang, and was melty and flavourful. Feel free to just make a straight up grilled cheese instead of open face toasts. I also chose to sauté a few extra mushrooms to garnish the soup, really just for the photo. This is optional but definitely tasty. I don't recommend the enoki mushrooms so much. Straight up button or cremini is perfectly great here. I honestly just picked up enoki mushrooms because I thought it would make for prettier image, then realized after the fact I would just leave them out. Bottom line, I'm pumped to have this mushroom soup recipe in my repetoire. Earthy, slightly creamy and just a hint of tarragon. A total treat.
Hey! I'm Trisha