My Vegan Gluten Free Mushroom Soup is so hearty. Soups can take on a lot of flavor from the herbs and spices, in addition to, the mushrooms.
Begin by heating the oil in a big pot. Once hot, add the red onion and cook until softened - 4 - 5 minutes. Add the carrots and cook for 2 minutes. Follow with the garlic and cook for a minute. Add in all the mushrooms and cook for 3 - 4 minutes. Now, add in the gf flour and mix well.
Add in the stock and the thyme and simmer for 10 minutes followed by the cannellini beans and the creamed corn. In lieu of sour cream, add a cup of coconut milk if you want the soup creamy.
Serve and enjoy!