Creamy Mushroom Soup with Tarragon

This soup has some sneaky enhancers, like dried mushrooms for flavor and breadcrumbs to add body.

To start, melt 2 teaspoons vegan butter (such as Earth Balance) in a Dutch oven over medium-high heat.  Add 1 and 3/4 cups chopped onion, 1/3 cup dried porcini mushrooms, 1 teaspoon minced fresh tarragon, 1/2 tsp. chopped fresh thyme, and 1 bay leaf; saute for 10 minutes - the onions should be lightly browned by the end.

Add 2 minced garlic cloves and cook for 2 minutes, then add 1/2 cup vegan dry white wine of your choice, stirring to loosen any browned bits from the bottom of the pan.

Add 1/4 tsp. salt, 1/2 tsp. black pepper, 8 ounces chopped button mushrooms, and 8 ounces chopped cremini mushrooms; cook for 10 minutes.

Place 1 (1-ounce) slice of wheat bread in a food processor and pulse until you have crumbs.  Add to the pot, along with 5 and 1/2 cups water and 1 vegetable bouillon cube.  For the bread, I like the organic whole wheat from the Vermont Bread Company.  Simmer the soup for 20 minutes, then discard the bay leaf at the end.

Working in batches of about 2 and 1/2 cups, transfer the mushroom soup into a blender and process until smooth.  Transfer the pureed soup to a bowl, and stir in 1/4 tsp. salt and 2/3 cup plain soy creamer (such as Silk).

Ladle 1 and 1/3 cups of soup into each of 6 bowls, and sprinkle each serving with 1 teaspoon chopped fresh chives.  Each serving is 150 calories.

Cost:
onion $1.31
fresh tarragon $2.49
fresh thyme $2.49
button mushrooms $2.79
cremini mushrooms $1.96
vegetable bouillon $2.99
fresh chives $2.49