Begin by heating a large pot over medium heat. Add in the diced large white onion and sauté for about 5-7 minutes until the onions become soft and translucent, stirring occasionally.

Next, add the sliced white button and baby portobello mushrooms to the pot. Stir continuously for about 5 minutes, allowing the mushrooms to soften and release their moisture.

Sprinkle in the fresh thyme leaves and cook for an additional 10 minutes, stirring occasionally.

Carefully add the bay leaf, sea salt, coconut aminos, and garlic powder (if using) to the pot. Stir well to combine all the ingredients.

In a separate bowl, mix the tapioca flour with the vegetable broth until smooth and well combined. Add this mixture along with the dairy-free milk to the pot while stirring continuously.

Bring your soup to a gentle simmer over medium-low heat. Allow it to cook for about 15 minutes while stirring occasionally.

For a creamier texture, use an immersion blender to blend part of the soup directly in the pot or transfer a portion to a blender.

Before serving, taste your Dairy Free Mushroom Soup and adjust the seasoning with freshly ground black pepper.