1/2 cup roughly chopped mushrooms of your choice
1/4 cup white wine
1/2 tsp celery seed
1 tsp vegan butter
1/2 medium onion, chopped
2 celery stalks, finely chopped
3 carrots, chopped
1/3 cup frozen corn
1 tsp thyme
3 tbsp. rice flour
1 medium potato, chopped into 1 inch cubes
3 cups veg broth
1/2 cup soy milk
1/4 cup parsley, chopped
1 cup cauliflower, slightly steamed
3/4 cup soy milk
1 tbsp. vegan butter
1/4 tsp salt
1/4 tsp pepper
For the mushrooms
In a large saucepan, sauté the mushrooms with the butter over med high heat.
Add the wine and stir until completely absorbed
Stir in the celery seed. Remove from heat and place on plate.
Blend everything together with an immerse able blender.
Over med high heat, sauté the onions, celery, carrots, corn and thyme together until the onions are translucent.
Add flour and mix til combined.
Add broth and milk. Bring to boil, stirring often.
Add potatoes and cream base. Allow to fully heat through (15 minutes)
Add the mushrooms and parsley and heat 3 minutes.