Vegan Mushroom Almond Milk Soup

2 tbsp vegan butter (I used Smart Balance)

1 bunch enoki mushrooms (or shimeji)

1 onion, sliced

1 package vegan bacon, 1 cm thinly sliced (I used Sweet Earth)

4 cups almond milk

2 tbsp nutritional yeast

1 tsp vegetable bouillon powder 

1/4 tsp garlic salt

Heat a frying pan over medium heat and melt butter

Saute enoki, onion, and bacon

Stir in almond milk, bouillon powder, nutritional yeast, and garlic salt

Bring to a rolling boil, reduce heat to medium and simmer for 20 min or until reduced by 2/3-1/2 original volume