Mushroom Soup

1 large onion chopped

12 oz of mushrooms sliced

4 large cloves of garlic minced

3 tbsp Vegan butter

8 cups veggie stock

4 tbsp arrow root powder \ or cornstarch

8 oz Vegan Cream cheese 

1 Cup Soy milk

1\3 cup of BooZi treated Cabernet or Zinfandel

In a large pot melt your vegan butter and add in you onion, mushrooms, and garlic. Stir over medium heat until tender. Add in Veggie stock and bring to a simmer. Whisk in arrow root powder and then melt in the cream cheese. Stir in the Soy milk and wine. If you like your soup chunky you are done, otherwise use a blending wand to puree until smooth. I love it chunky but my children are still on a don't ask don't tell policy with veggies so I have to make it smooth. Cheers! 

Sheila Walberg-O'Neil