2 tablespoons dairy free margarine
1 cup peeled and sliced carrots
1-2 large shallots chopped
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh crimini and white button mushrooms
6 cups homemade or store bought gluten free chicken stock
1 table spoon of fresh basil chopped
2 cloves of garlic chopped fine
salt and pepper to taste
1. Melt the margarine in a stock pot over medium heat. Add carrots, shallots, garlic, and celery. Cook and stir until tender, about 10 minutes.
2. Stir in thyme, basil and mushrooms, and continue cooking until mushrooms are soft, about 6 minutes.
3. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes.