Vegan Mushroom Soup

1. Sauté yellow onion.

2. Add garlic, potato, mushroom. I used shiitake, brown and white button mushroom.

3. Spices: thyme.

4. Add vegan milk of choice. I used my fresh batch of homemade cashew milk. Also added nutritional yeast here.

5. Blend till smooth. I left a few mushrooms unblend.

6. Garnish: nutritional yeast, parsley, toasted sesame seed.

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Served up with quinoa crusty sourdough and almond fig sourdough.