1 1/2cupsmushrooms chopped roughlyshitake, oyster, or Bella
1tablespoonvegan butteror olive oil
1teaspoonsBraggs Sea Kelp Delight Seasoning or 1/2 sheet of Nori finely chopped
1/2teaspoondried thymeor 1 sprig
1/4teaspoonfreshly ground pepper
1/2cupfresh or frozen corn
Using a food processor or blender add in cooked cauliflower, creamer and nutritional yeast. Blend until smooth. Set aside.
Using large saucepan or dutch oven melt vegan butter over medium heat add in mushrooms. Brown for 3-5 minutes stirring so they don't stick. Add in wine continue stirring for an additional few minutes. Sprinkle flour over mushroom mixture until well-blended. Remove from pan and set aside.
Using same pan, melt butter. Add in onion, garlic, celery, and carrots. Cook until onion is translucent about 8 to 10 minutes medium heat stirring occasionally.
Once the onion mixture is cooked, stir in mushrooms, potatoes, broth, Braggs seasoning, thyme, and bay leaves. Bring to a boil. Reduce heat to low cook until potatoes are tender about 30 to 40 minutes.
Pour in the cream mixture and corn into the soup. Re-heat for 10 minutes.
Serve in individual bowls. Sprinkle with paprika and top with fresh parsley or thyme. Enjoy!