For the Mushroom "Clams" Here For the Soup Base 1/2 medium yellow onion 2 celery stalks, rinsed, finely chopped 3 medium-sized carrots, chopped 1/3 c. frozen corn 1 tsp. dried thyme 3 Tbsp. gluten-free flour 1 medium potato, cut into 1" cubes 3 c. vegetable broth 1/2 c. unsweetened nondairy milk (I used almond milk) 1/4 c. fresh parsley, chopped For the "Cream" base Here For the mushrooms In a large saucepan (this is what you are using to make the soup so make sure it is big enough) sauté the mushrooms with the vegan butter over medium high heat. Add the white wine and stir until it is completely absorbed. Stir in the celery seed. Remove from heat and place the mushrooms on a separate plate. For the "Cream" Sauce Blend everything together in a high-speed blender. If it is too thick to blend add a tablespoon of nondairy milk at a time until desired consistency. Adjust seasonings according to preference. For the Soup Base Over medium-high heat, sauté the onions, celery, carrots, corn, and thyme together until the onions are translucent. Throw in the gluten-free flour and mix until well-combined. Add the broth and nondairy milk. Bring to a boil, stirring often. Add the potatoes and cream base. Allow to fully heat through (approx. 10-15 minutes). Add the mushrooms and chopped parsley last and heat another 2-3 minutes. Season according to taste. Garnish with fresh parsley.