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Mushroom Soup

- 3 tbsp (45 ml) margarine
- 1 small onion, chopped
- 2 cups (480 ml) sliced cremini mushrooms
- 3 tbsp(45 ml) flour
- 3/4 tsp (4 ml) salt
- 1 tsp (5 ml) fresh thyme
- freshly ground pepper to taste
- 1 1/4 cups (300ml) Cashew "Milk"
- 1 cup (240 ml) vegetable broth

Sauté the onion and mushrooms in the margarine over medium heat, until the onion is softened. Add the flour and spices and stir well.

Add the cashew "milk" and continue stirring until the sauce has thickened. Then add the vegetable broth and heat through. If the soup seems too thick, add more vegetable broth.

Serves 2.