1350 g finely chopped mushrooms

3 medium onions finely chopped

6 celery sticks finely chopped

150 g butter

1275 ml vegetable stock

6 tbspn tamari

2 tbspn cornflour

1275 ml milk / cashew milk

4 tspn dried tarragon

Salt & pepper


Melt butter in pan and saute mushrooms, onions and celery for about 10 mins.

Add stock and simmer for 20 mins then blend.

Add tamari and milk and bring to simmer.

Mix cornflour with water to a creamy paste.

Pour into soup slowly while constantly stirring to avoid lumping until thickened.

Stir in tarragon before serving