I won’t even pretend you can cook this while camping, but you could make it ahead and take it with you for a crisp Fall warm up.
And it’s simple comfort food on a sunny, September afternoon when I’m longing to be out in the great outdoors, but have to be home supervising homework.
Back-to-school may have curbed our glamping adventures, but it hasn’t stopped me from bringing the outdoors into my kitchen and making a huge pot of this earthy mushroom soup, brimming with portobello mushrooms, fennel and tarragon.
The photograph is an adaptation from my favourite Dalkey, Co. Dublin Foodstore, Dalkey Select Stores.
I used Coconut Oil instead of butter and substituted both dry tarragon for fresh, (it’s available, so you have too, right?) and instead of cream, I added a cup of Almond Milk.
Can you tell I’m cleansing?
It’s delish and worth making!
Check out the recipe here: Select Stores Mushroom and Fennel Soup.