Vegan Cream of Mushroom Soup Recipe | Samsung Food App

Ingredients

• 4 tablespoons olive oil
• 1 medium white onion, diced
• 4 garlic cloves, minced
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 1 tablespoon dried thyme
• 1 teaspoon dried oregano
• 1 1/2 lb baby portobello mushrooms, sliced
• 1 cup dry white wine
• 1/2 cup all purpose flour (or oat flour)
• 4 cups low sodium vegetable broth (I like dissolving 2 Edward & Sons® Not-Chick'n™ Bouillon Cubes in warm or hot water instead of traditional vegetable broth)
• 2 tablespoons Dijon mustard
• 1 cup cashewmilk yogurt
• sea salt to taste
• fresh thyme or herb of your choice