Start by making a rue with the Earth Balance and corn starch or flour.

Using a large pot, melt down the butter replacer to liquid and wait for it to start to bubble.

Once this has happened add in a couple tablespoons of the flour at a time and whisk.

Once it has all been added in, let cook just like that for 1 full minute before starting to add in the almond milk.

In a separate pan, sauté the minced onions and optional mushrooms until fully cooked.

Then transfer into the pot with the soup base.

Use a stick blender or food processor to break down the cooked broccoli then mix into the soup. Turn the temperature on the burner to the lowest setting and let sit for 10 minutes before turning off.

Let cool for a few minutes before serving.