Cream of Mushroom Soup - Vegan

By jacewildman

Ingredients

• 1 cup (about 8 oz.) sliced mushrooms - fresh or frozen
• 2 - 3 Tbls Earth Balance margarine
• 1 T diced onion
• 1 t minced fresh garlic
• 1/2 tsp thyme sprigs, crushed
• 2 cups light vegetable broth
• 1 cup MimicCream
• 1 Tbls flour
• Fresh ground or cracked black pepper and salt to taste

Preparation

Step 1

Melt the margarine in the pan with the mushrooms. If your mushrooms are large, dice or chop them if you wish. Add the garlic, onion and thyme. Cook about 5 minutes until the mushrooms are cooked and the juice in the pan is getting thick. Stir in the flour. Add the vegetable stock. Simmer for about 10 minutes. Add the cream and turn off the heat. Season with salt and pepper to taste. You can serve right away or keep warm over low heat. Just don't boil after the cream is added.