Mushroom Soup

Ingredients:

2 tablespoons olive oil, vegan butter (I love Miyoko’s), or 1/4 cup water

1 large onion, diced

4 cloves garlic, minced

2 lbs. mushrooms (cremini or white), sliced

1/2 cup vegan dry white wine (red ok too), optional

1 tablespoon fresh thyme or 1 1/2 teaspoons dried

4 cups vegetable broth

3 tablespoons organic cornstarch or arrowroot (+ 1/4 cup water)

optional 1 can (14oz.) coconut milk (light or full-fat) or 1 1/2 cups vegan cream or unsweetened cashew milk

mineral salt & pepper, to taste

1/4 cup chopped parsley