- 3/4 pound fresh mushrooms, sliced
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp vegan margarine
- 3 cups vegetable broth
- 2 tbsp flour
- 1 cup vegan non-dairy sour cream substitute
- 1 cup soy milk
- salt and pepper to taste
Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 45 minutes.
Add the flour, non-dairy sour cream and soy milk, stirring well to combine. Allow to simmer another 20 - 30 minutes, or until soup has thickened. Season generously with salt and pepper before serving.