This recipe has been adapted from Cafe Delites
4 tablespoons vegan butter
1 onions diced
4 tbsp minced garlic
3-4 cups of chopped mushrooms (depending on how many mushrooms you like)
4 teaspoons parsley
1/2 cup pinot grigio
6 tablespoons all-purpose flour (I used gluten-free)
4 cups low sodium vegetable broth
1/2-1 teaspoons black cracked pepper adjust to taste
1 vegetable bouillon cube crumbled
1 cup coconut cream
Bring a large pot to a medium heat. Add in the butter and onion. Cook until the onion is translucent, about two to three minutes. Then add in the minced garlic and cook for an additional minute.
Once the ingredients are becoming fragrant go ahead and add in the mushrooms and parsley. Cook until the mushrooms are soft, about five minutes. Once the mushrooms are a little soft pour in the wine and cook for another three minutes.
Now add in the flour (I used gluten-free) and stir so the mixture doesn't become lumpy. Then add in the vegetable stock and bring the soup to a boil. Once it has been boiling for a few seconds reduce your heat so the soup is simmering. Now crumble your vegetable bouillon cube and add it to the soup. Cover the soup and cook for 15 minutes.
After 15 minutes add in the coconut cream and stir until the soup is very thick. At this point you can add salt, pepper, or any additional spices that you may like. Serve with your favorite bread!