INGREDIENTS
3
Carrots, medium-sized
1 cup
Cauliflower
2
Celery stalks
1/3 cup
Corn, frozen
1/4 cup
Parsley, fresh
1
Potato, cut into 1" cubes, medium
1/2 cup
Shiitake mushrooms
1 tsp
Thyme, dried
1/2
Yellow onion, medium
1 1/4 cups
Non dairy milk
3 cups
Vegetable broth
4 tsp
Vegan butter
1/2 tsp
Celery seed
3 tbsp
Gluten-free flour
1/4 tsp
Pepper, cracked
1/4 tsp
Salt
1/4 cup
White wine