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Heat nonstick skillet over medium-high heat.
Toss onion and garlic into skillet and cook until the onions are soft. (a couple minutes)
Add mushrooms and cook for about 5-6 minutes. Mushrooms will start to brown and release their juices.
Next, sprinkle flour over all the mushrooms. Mix and stir until mushrooms are completely covered.
Start adding the milk in small amounts and whisk until all the lumps are gone. Add veggie broth, nutritional yeast, nutmeg, thyme, salt and pepper. Bring mixture to a low boil, reduce heat to low, and whisk until soup thickens and desired consistency is reached.
Remove from heat and let cool. Serve as a soup or use in recipe that calls for Cream of Mushroom Soup. Can be refrigerated for up to week in airtight container.