1 nice Agaricus augustus mushroom
2 tablespoons olive oil
1/2 pound spicy sausage, preferably Italian
3 cloves garlic
1/2 teaspoon fennel seed or 1/4 cup chopped fresh fennel or chervil
2 large potatoes
1 cup chopped chard or spinach
1/2 cup shelled green fava beans (optional)
2 cups milk
1 tablespoon cornstarch
1 teaspoon Bragg's aminos or soy sauce
1 teaspoon salt or to taste
1/4 cup Parmesan cheese, grated
Chop the mushroom and onion and saute in a skillet in the olive oil until onions are translucent. Add the sausage. If they are in casings, cook them halfway, then pull them out and slice them and return them to the pan. Chop and add the garlic. Turn off when the sausage is done.
Meanwhile, dice and boil the potatoes in 3 cups water. If using fennel seed, boil it with the potatoes. When the potatoes are done, put the milk into a blender and spoon about 1/2 of the potatoes into the blender.
Put the rest of the potatoes back on the heat, adding the fava beans.
Add the cornstarch to the blender, and puree.
When the fava beans are about done, add the sauteed mixture. Spoon some of the hot water from the potatoes into the skillet and rinse the grease and flavor into the soup. Add the chard or spinach, and if using fresh chervil or fennel, add it now. Bring the soup back to a boil, and add the pureed mixture. Stir until it thickens, then comes to a boil. Remove from heat. Add the Bragg's or soy, the salt and the cheese. Serve.