In a large stock pot, add 1 Tbl of oil, the chopped onions and celery. Saute until they begin to soften.
Add the cleaned Baby Bella Mushrooms. (We'll add the fancy ones later).
Saute for 5-10 minutes until they begin to soften and brown. Don't go too far with this, we want them to retain their shape and have some texture.
Season with salt, pepper and sage.
Sprinkle the flour over the sauteed vegetables and stir until combined. Cook for 1-2 minutes to remove that raw flour taste.
Add the vegetable stock and bring to a boil.
Reduce heat to simmer and cover. Cook for 15-20 minutes.
In a small bowl, combine the cornstarch and almond creamer (or canned coconut milk). Mix thoroughly.
Add to the soup SLOWLY. It will thicken quickly. I drizzle it in, stir and wait a few minutes until it gets to its full thickening power. You can always add more, but you may not need or want it all.
Stir in the fancy Whole Button Mushrooms allowing to heat through for a few minutes, reserving a few for serving.
Garnish with chives.
Serves: about 4 Cups