Step 1

Bring 2 cups of water to a boil.

Step 2

Place the dried mushrooms (not the button mushrooms) in a medium sized bowl. Pour the boiling water over the top so that they can become reconstituted. Set aside.

Step 3

In a frying pan heat the oil over medium-high heat.

Step 4

Saute the onions for about 5 minutes.

Step 5

Add the chopped button mushrooms and saute for another 5 minutes.

Step 6

Drain the reconstituted mushrooms.

Step 7

Add the exotic mushrooms and the button mushroom mixture to a slow cooker.

Step 8

Add the vegetable broth, white wine, tarragon, salt and pepper.

Step 9

Cook on low 3 to 4 hours.

Step 10

Let cool about a half hour.

Step 11

You may reserve some mushroom pieces for sprinkling over the top as in my photos but you do not need to do this.

Step 12

Pour the mushroom mixture in a blender and blend until smooth.

Step 13

Pour into a big pot (or bowl for the microwave) and add the non-dairy milk.

Step 14

Heat through on low heat on the stove top.

Step 15

Taste to see if you would like more salt or pepper.