Vegan Cream of Mushroom Soup

Ingredients:

4 oz. Baby Portabella mushrooms

1/4 c. Sweet onions

4 cloves minced garlic

1/4 c. Vegan butter

1/8 tsp. thyme

1/8 tsp. nutmeg

1/2 tsp. salt

1/4 c. all purpose flour

1/2 to 1 c. Veg. broth

1/2 to 1c. Unsweetened soy or almond milk

1. Chop mushrooms onions and garlic
2. To skillet medium heat add butter
3. Once almost melted add onions. Cook for 3 min.

4 Add mushrooms. Cook for 2 min.

5. Add garlic, nutmeg, thyme salt. Cook for 2 min.
6. Add flour and stir to combine.
7. Add milk and vegetable stock this will make a thick roux.

**If making condensed version add 1/2 cup of milk and veg. broth

**If making soup version 1/2 c. milk 1 c. broth. Adjust to desired thickness.

8. Taste and add seasonings if desired.
9. Remove from heat. Use immediately or let cool and store in an airtight container up to one week.

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