Step 1

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.

Step 2

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.

Step 3

Next, add 2 cups of vegetable stock, sliced mushrooms, thyme, ginger, white wine, salt, and pepper. Cook for another 5 minutes.

Step 4

Add 1 cup of the unsweetened almond milk or other plant milk and allow to cook for approximately 5 more minutes.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Adjust salt and pepper as needed and serve warm with a nice crusty sourdough bread and fresh parsley if desired.