1 pound fresh mushrooms, washed, trimmed and sliced. (Use button, crimini, shitake, maitake, portobello, chanterelle, porcini, or any combination of mushrooms you like.)
28 – 32 ounces unsweetened coconut milk or almond milk. (I used 2 cans of Thai Kitchen thick coconut milk.)
1 1/2 – 3 tablespoons arrowroot powder Use 1 1/2 tablespoon if your milk is thick, and 3 tablespoons if your milk is thin.
1 1/2 tablespoons nutritional yeast, for an old-fashioned buttery flavor. (optional)
1 organic bouillon cube. (optional) I used Rapunzel Pure Organic Vegetable Bouillon from my local market.
1/2 to 1 cup filtered water if needed to thin.
Unprocessed salt and fresh ground pepper to taste
Heat the oil in a large skillet over medium heat, and add the onion. Saute onion until it begins to soften. Add the sliced mushrooms, a bit of salt, and stir gently. Saute about 5 minutes until they are soft.
In any blender, add milk, arrowroot, nutritional yeast, and bouillon cube. Blend briefly.
Add the mushroom onion mixture to the blender, and blend until creamy smooth.
Pour into a saucepan. Stir and heat gently until it begins to boil to allow arrowroot to thicken. Serve hot.