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Ingredients
  • ¼ cup vegan butter
  • 1 yellow onion finely chopped
  • 2 cloves garlic minced
  • 16 ounces mushrooms sliced (I used cremini but you can use any kind you like!)
  • 5 to 6 tablespoons all-purpose flour (gluten-free if preferred)
  • 1 liter (4 cups) vegetable broth
  • 1 teaspoon dried thyme leaves
  • ¼ teaspoon ground black pepper
  • salt to taste
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