Wild Mushroom Soup

If you would like an earthier soup substitute re-hydrated shiitake mushrooms for the wild ones

3/4 cup Earth Balance or grass-fed butter

1 med.  onion diced

2 large cloves garlic

4 cups wild mushrooms (a variety of mushrooms is best)

3 tb all purpose flour

1 qt. chicken broth or no-chicken broth

1 tb white wine (on the dry side)

½ tsp agar agar or arrow root

Melt the butter/earth balance in a 4 quart pot over medium heat. Add the onions and garlic to the pot  saute’ for 3 minutes, add the flour and stir into the veggies making sure there are no lumps. Clean the mushrooms and add them to the pot then add the broth and wine, stir it all up and simmer for 10 minutes. Remove about ¼ cup of the broth and mix with the agar agar or arrow root. Add to the soup and simmer for 10 more minutes or until it thickens.

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