1.
On medium heat, add the oil and add the mushrooms, let them sauce for 3 to 4 minutes until they wilt and get some golden color
2.
if you’re using minced garlic, add it now, sauce for 40 seconds
3.
Add the leeks, stir and sauce for 5 minutes, add the salt, pepper, white pepper, marjoram, veggie bouillon, the garlic powder, the nutritional yeast, the plant based milk and the vegan cream cheese, stir and let it simmer for 5 minutes more.
4.
Turn off the heat, add the lemon, garnish with parsley and serve it with a side of buttered toasted bread.
