You could also chop one large carrot and throw it in for flavor
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FOR THE MUSHROOMS:
TWO 8 oz. packages of Baby Bella Mushroomsor a mixture of flavorful mushrooms, cleaned, stems removed and quartered
1Jar fancy Whole Button Mushroomsreserving a few for presentation
Salt & Pepperto taste
1tspDried Sageor to taste
[u]TO THICKEN THE SAUCE:[/u]
1Tbl All Purpose Flour
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FOR THE BROTH:
2-1/4CLow Sodium Vegetable Broth
1/4Cvegan Sour Creamsee notes above for links to specific brands
1Tbl Cornstarch
1/4CSO Delicious Dairy Free Almondor Coconut Milk Creamer (NOTE: if you can't find these, use canned coconut milk)
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FOR SERVING:
Reserved fancy Whole Button Mushrooms
Chopped Chives
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OPTIONAL ADD-INS:
BarleyFarro or Wild Rice - cook to package instructions and add in at the broth stage of this recipe.
Instructions
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.