‘Cream’ of Mushroom Soup

12 oz. fresh mushrooms, sliced
2 Tbsp. chopped onion
1 garlic clove, minced
1 Tbsp. margarine
3 cups vegetable broth
2 Tbsp. flour
1 cup vegan sour cream
1 cup plain soy milk
Salt and pepper, to taste

• In a sauté pan over medium heat, cook the mushrooms, onion, and garlic in the margarine until the onion softens.
• Put in a slow cooker and add the broth. Cover and cook on low for 6 to 8 hours.
• Stir in the flour, vegan sour cream, and soy milk. Cook on high for 20 to 30 minutes, or until thickened. Season with the salt and pepper.

Makes 4 servings