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.
Posted inVegan
Vegan Cream of Mushroom Soup
![Vegan Cream of Mushroom Soup](https://yummlyrecipes.us/wp-content/uploads/2024/02/FB_IMG_1708518070893.jpg)