Cream of Mushroom Soup (Vegan)

Mix all ingredients together (washed & sliced baby Portabella's, white mushrooms, oyster mushrooms, dairy-free sour cream thinned with vegetable broth, cashew cream, garlic powder, cumin, pink Himalayan salt, black pepper, oregano, and sage). Cook over medium-high heat until brought to a boil, then turn down to low, letting it simmer until mushrooms are tender, stirring frequently. Enjoy.