Step 1

Heat nonstick skillet over medium-high heat.

Step 2

Toss onion and garlic into skillet and cook until the onions are soft. (a couple minutes)

Step 3

Add mushrooms and cook for about 5-6 minutes. Mushrooms will start to brown and release their juices.

Step 4

Next, sprinkle flour over all the mushrooms. Mix and stir until mushrooms are completely covered.

Step 5

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.

Step 6

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.