Cream of Mushroom Soup | Blue Diamond

Ingredients

• 4 tablespoons olive oil
• 1 medium white onion, diced
• 4 garlic cloves, minced
• 1 1/2 lb mixed mushrooms (ie, cremini, shiitake, portobello, oyster)
• 1 cup dry white wine
• 1/2 cup all-purpose flour
• 4 cups warm “chicken” veggie broth
• 2 tablespoons Dijon mustard
• 1 cup Almond Breeze Original Unsweetened Almondmilk
• Sea salt to taste
• 1.5 tablespoons arrowroot mixed with 3 tablespoons water to create a slurry
• 1 tablespoon vegan Worcestershire (optional)
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 1 tablespoon dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons white pepper (optional)
• Pinch of salt
• Fresh herbs