Vegan Cream of Mushroom Soup
3/4 pound fresh mushrooms, sliced
1/2 small onion, diced
2 cloves garlic, minced
1 t vegan margarine
3 C gluten-free vegetable broth
2 T rice flour
1 C vegan non-dairy sour cream substitute
1 C soy milk
Salt and pepper to taste
In a large soup or stock pot, sautée the mushrooms, onion and garlic in vegan margarine for 3 - 5 minutes, until onions are soft.
Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 45 minutes.
Add the flour, non-dairy sour cream and soy milk, stirring well to combine. Allow to simmer another 20 - 30 minutes, or until soup has thickened. Season generously with salt and pepper before serving.