INGREDIENTS
1/2 cup canola oil
15 ounces fresh mushrooms, cleaned, stems removed, and diced
5 cloves garlic, crushed
2 teaspoons Gray Celtic Sea Salt or Himalayan Pink Salt
Freshly ground black pepper, to taste
3/4 cup cornstarch
1/4 cup Better Than Milk Soy Milk Powder
2 cups filtered water
1 teaspoon onion powder
1 cup dry white wine
4 1/2 cups vegetable stock
1 teaspoon minced thyme leaves
1/2 cup minced fresh parsley
INSTRUCTIONS
-In a large pot, heat the canola oil and add the diced mushrooms and garlic. Add salt and pepper and cook for 10 minutes over medium heat.
-In a separate small bowl, whisk together the cornstarch, non-dairy milk powder, and the water. Add the mixture to the pot with the mushrooms and stir well.
-Add the onion powder and the white wine and stir well.
-Add the vegetable stock and minced thyme leaves and mix well. Reduce the heat to low and simmer for 15-20 minutes.
-Add the parsley and season with additional salt and pepper, to taste.
