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.