Vegan and dairy free mushroom soup

Instructions

• In a large pot, heat olive oil over medium heat.
• Sauté the onions and garlic for 5 minutes.
• Add the mushrooms, thyme, and vegan white wine.
• Cook for 5 minutes.
• Add the vegetable broth and bring to a boil.
• Cover, reduce heat, and simmer for 15 minutes.
• In the last five minutes, add the coconut milk and continue cooking for five more minutes.
• Mix the corn starch with cool water.
• Add the corn starch mixture to the soup and stir frequently for 1 – 2 minutes until the soup slightly thickens.
• If the soup is too thin, add more corn starch as needed until the desired consistency is reached.
• Remove from heat and stir in the parsley.
• Season with salt and pepper.