- 350 g fresh mushrooms, sliced
- ½ a small onion, diced
- 2 cloves garlic, minced
- 1 cup soy milk/coconut milk
- 3 cups vegetable broth/water
- 2 tbsp whole wheat flour
- Unrefined salt and pepper to taste
In a large soup pot or stockpot, sauté the mushrooms, onion and garlic for 3 – 5 minutes, until the onions become soft. Reduce heat to medium-low and add the vegetable broth. Cover and allow to simmer for at least 4-5 minutes. Add the flour and soy milk or coconut milk, stirring well to combine. Allow to simmer for another 20 – 30 minutes, or until the soup has thickened. Season generously with salt and pepper before serving.