Start by dicing your onions, mincing your garlic and slicing your mushrooms.
In a pot melt vegan butter on med-high heat. Once heated add your onions and garlic and cook for 3 minutes until they begin to sweat, stirring frequently.
Add your mushrooms and saute them until they begin to get tender. (about 5 min)
Mix in corn starch the more cornstarch you add the thicker it will be start small and add as you go.
Add in your broth and white wine and stir.
Stir in can of coconut cream.
Add in your seasonings
*Optional Step* Add soup to a blender or food processor to get chunks of vegetables out.
Bring the soup to a boil, then reduce heat and let simmer for 10 min.
Serve with garlic toast.