Begin by cutting up the veggies--onion, garlic, and mushrooms. Some people like to cut their onions in larger crescent shapes for soups like this, but I prefer to dice them up a bit smaller.
Place the onions and garlic in a medium or large stockpot with about 3 tablespoons of water or veggie broth and saute them for approximately 5 minutes.
Next, add 2 cups of vegetable stock, sliced mushrooms, thyme, ginger, white wine, salt, and pepper. Cook for another 5 minutes.
Add 1 cup of the unsweetened almond milk or other plant milk and allow to cook for approximately 5 more minutes.
To thicken the soup, you can use a number of different thickeners including cornstarch or flour. I really like to use arrowroot powder because it tends not to clump as much as other thickeners.
Place the arrowroot or other thickener in a bowl with the other cup of cold plant milk and whisk together until it becomes a bit frothy in a minute or so.
Pour the slurry thickener into the soup and continue stirring for a couple of minutes as it begins to thicken. If the soup is too thin, add a little more arrowroot powder to some cool water or plant milk and pour it into the soup.
Remove the pot of soup from the heat as soon as it reaches the desired thickness. If it stays on the heat, it will continue to thicken.
Adjust salt and pepper as needed and serve warm with a nice crusty sourdough bread and fresh parsley if desired.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.If you would like to serve this recipe as cream of mushroom soup, simply add the soup to a blender and process until nice a smooth. It can then be used in other recipes that call for dairy-free cream of mushroom soup such as green bean casserole.