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2 tablespoons olive oil
1 large spanish onion, diced
2 cloves garlic, diced
1 pound portobello mushrooms, diced
1 pound white mushrooms, diced
2 tablespoons tarragon, chopped
7 cups vegetable broth, home-made or low sodium and organic
4 tablespoons parmesan cheese, grated
salt and fresh ground pepper, to tasteDirections
In a stock pot, heat the olive oil and sauté the onions and garlic until soft. Add the portobello and white mushrooms and sauté to coat the mushrooms with the oil. Add the tarragon and simmer until the mushrooms begin to release their liquid. Add the broth, bring to a boil and simmer until the mushrooms are very soft. Add the grated Parmesan cheese and puree until smooth. Season with salt and pepper.Note
I like making my own broth using the discards from the vegetables I am using. To a pot of boiling water with at least 8 cups of water, add mushroom stems, onion peels, garlic peels, tarragon sticks, a few peppercorns and a bay leaf. Simmer for at least 30 minutes. Strain through a fine sieve and reserve.■
