Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes until the mushrooms are soft and have released their moisture.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for an additional 2 minutes to eliminate the raw flour taste.
Slowly pour in the vegetable broth while continuously stirring to avoid lumps from forming. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and add the thyme, salt, and pepper. Allow the soup to simmer for about 10-15 minutes to allow the flavours to meld.
Using an immersion blender or a regular blender, carefully blend the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid.
Return the blended soup to the pot and stir in the plant-based milk. Heat the soup over low heat until it is warmed through. Adjust the seasoning if necessary.
Once the soup is heated, ladle it into serving bowls. Garnish with chopped fresh parsley.
Serve the vegan mushroom soup hot with some crusty gluten free bread or a side salad.
Feel free to customize this recipe by adding other herbs, spices, or vegetables to suit your taste. Enjoy your homemade vegan mushroom soup!