Ingredients:

3/4 cup chopped onion

4 cloves roasted garlic

5 large slices dried shiitake mushroom

2 eight oz cans button sliced mushrooms, drained

6 cups chicken or vegetable stock or broth

1 tsp dried tarragon

1/2 cup white wine

pepper

salt

1.5 cups unflavored dairy free creamer

0.25 cups potato starch

Directions:

1. Place onion, garlic, dried and canned mushrooms and tarragon into pot.

2. Add chicken stock and wine and stir.

3. Cook on low for 1.5 hours.

4. About 1 hour before serving, mix 1½ cups nondairy creamer with 1/4 cup corn starch and whisk together. Allow to cook at least another hour before serving.

5. Before serving, use Immersion blender (or carefully pour soup into a counter top blender) and blend to desired creaminess.

Bon Appetit!