Cream of Mushroom Soup | Vegan Nook

Ingredients

• 12 - 16 ounces portabella Mushrooms
• 1 large carrot, chopped
• 1 medium yellow onion, diced
• 2 tablespoons vegan butter
• Sprig of thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups of water
• Mushroom caps, cut into 1/4-inch slices
• 3/4 cup (or 1 1/2-sticks) vegan butter
• 1 leek, light green and white parts finely diced
• 1/3 cup flour
• 2/3 cup dry white wine
• 1/4 teaspoon thyme
• 1-pint soy creamer
• salt and pepper to taste