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Make the biscuits first. Preheat the oven to 450 degrees(F).
In a large mixing bowl, sift together the flour and baking powder. Then stir in the salt, pepper and thyme.
Now whisk together the non-dairy milk and lemon juice either in the measuring cup or a small bowl. Set aside for a minute.
Next, cut the butter into small pieces or break apart with your finger. Drop the butter into the bowl with the dry ingredients. Now, cut in the butter, using a pastry cutter, a fork or your fingers. Continue cutting in the butter until the mixture resembles sand or dirt and all the butter is evenly distributed.
Now, pour in the non-dairy milk and lemon juice mixture. Stir to combine until everything is full incorporated. If the mixture seems dry, add a splash more milk.
Now scoop large dollops(about 1/4-1/3 cup) of dough onto a sheet pan lined with parchment paper or a silicone mat. You should get 7-8 biscuits.
Bake for 15-18 minutes or until golden brown and firm inside.
While the biscuits bake, heat the vegan butter for the soup in a large soup pot on medium high.
Add the onions, garlic and mushrooms. Sauté, reducing heat to medium- medium low. Sauté until the mushrooms are brown. They should release their liquid and then brown. This will take about 10-12 minutes. Season with a pinch of salt and pepper.
Add the thyme and the marsala wine. Let simmer for 1-2 minutes, the mushrooms will absorb most of the wine.
Add the vegan cream cheese and whisk into the mushrooms and wine. Whisk until is has mostly melted. This will help it blend with the broth. Season with another pinch of salt and pepper.
Next pour in the broth. Whisk until the cream cheese is fully incorporated with the broth.
Reduce heat to low and simmer for 10-12 minutes stirring occasionally, or until the soup has thickened slightly.
Taste and adjust seasoning, adding more salt and pepper if needed.
Serve a bowl of soup topped with a black pepper and thyme drop biscuit.