Recipe: Veggies and Cream Soup

*note* This is a large recipe, so cut it in half if you must. Or simply save some for later. It's good cool as well as hot.
(Sorry, no photo yet! We ate it all before I thought to take one.)

In a huge pot, sautee 1 large, diced onion in oil until it starts becoming translucent. Then add:

• 6 or so garlic cloves
• 4 thinly sliced carrots
• 3 sliced celery stalks
• 1/2 pound or more of roughly chopped mushrooms
  

Pour in about a cup of white wine and a splash of apple cider vinegar and let it simmer.
When the mushrooms are cooked through, add:

• 2 cans of unsalted corn, no need to drain the water
  
• 1 qt plain soy milk
• 1 qt plain rice milk.

When it's all hot, salt and pepper to taste and serve.
There is a surprising sweetness to this soup which contrasts very well with black pepper, so add as much as you find pleasant. =)