- 1½ Tbsp vegetable oil
- 1 medium onion, diced
- 2 large garlic cloves, minced
- Heat the oil over medium heat in a large heavy-based pot and add the diced onion. Sauté for about 3 minutes, stirring frequently.
- Add the garlic, mushrooms, leek, and carrot and cook for a few minutes until the mushrooms are browned.
- Stir in the tarragon (or rosemary), thyme, salt, black pepper, and nutritional yeast. Also, pour in