Step 1

You can watch the short video for visual instructions.Heat the oil over medium heat in a pot and add the diced onion. Sauté for about 3 minutes, stirring frequently.

Step 2

Then add the garlic and mushrooms and cook for a couple of more minutes until the mushrooms are browned.

Step 3

Stir in the tarragon (or rosemary), thyme, salt, and black pepper. Also, pour in the white wine and vegetable broth. Bring to a boil.

Step 4

Reduce the heat to medium-low and let it simmer for about 7-10 minutes, stirring occasionally, then pour in the dairy-free cream.

Step 5

Mix the cornstarch and water to make a slurry in a small bowl, then pour it into the pot. Stir to combine and let simmer for a few more minutes to thicken.

Step 6

Serve the soup in bowls with a bit of fresh lemon juice and garnish with parsley. Enjoy!