Ingredients

• 3 tablespoons olive oil
• 3 yellow onions, sliced
• 3 garlic cloves, chopped
• 4 cups vegetable broth
• 5 potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 (16 ounce) package frozen corn
• 1 (10 ounce) package fresh mushrooms, thinly sliced (button or baby portabella)
• 2 tablespoons fresh parsley
• 1 teaspoon crushed red pepper flakes (more or less to taste)
• 1/2 cup plain soymilk (more or less to taste)

Instructions

1. Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.

2. Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.

3. Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.

4. Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.

5. Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.

6. Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.