vegan cream of mushroom soup

Ingredients
1 large white onion – diced
1 package white button mushrooms – 10 oz sliced
1 package baby portobello mushrooms – 10 oz sliced
10 stalks fresh thyme – leaves removed
1 cup organic vegetable broth
1 tbs. tapioca flour – or arrowroot or cornstarch
1 cup dairy free milk – unsweetened
1 bay leaf
1/2 tbs. coconut aminos – liquid aminos as an alternative
1/2 tsp. salt
freshly ground pepper
1/2 tsp. garlic powder

Instructions
1 In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
2 Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
3 Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
4 You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
5 Add the bay leaf, the salt and the liquid aminos to the mushrooms.
6 Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
7 Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.