This was a lovely smooth soup, seasoned lightly with the taste of mustard and wine. Very nice on a spring day.

Serving Size: 4

Ingredients:

• 2 tablespoons vegan margarine
• 1 lb. fresh mushrooms, thinly sliced
• 2 teaspoons flour
• 2 cups vegetable bouillon
• 1/4 cup white wine
• 3 Tsp. Dijon mustard
• salt and pepper
• 1 potato, grated
• 1 green onion, sliced thinly on a diagonal

Directions:

1. Melt the vegan margarine in a large saucepan.
2. Add the mushrooms and cook, stirring , until the mushrooms soften add the flour and mix.
3. Add the bouillon, white wine, and mustard
4. Grate in the potato.
5. Bring to a simmer and cook for 10 minutes.
6. Puree to a smooth consistency
7. Season with salt and pepper.
8. Ladle into bowls, garnish with diagonally sliced green onions.

Notes:

Inspired by Sherried Mushroom Mustard Soup Recipe