Vegan Cream of Mushroom Soup Recipe

Heat the oil over medium heat in a pot and saute the diced onion about 3 minutes. 2. Add the garlic and mushrooms and cook a couple more minutes until browned. 3. Stir in the tarragon, thyme, salt, and pepper, pour in the white wine and vegetable broth, and bring to a boil. 4. Reduce the heat and simmer 7-10 minutes, then pour in the dairy-free cream. 5. Mix the cornstarch and water into a slurry, pour into the pot, and simmer a few more minutes to thicken. 6. Serve with a little fresh lemon juice, garnished with parsley.