Instructions

1. Heat olive oil over medium-high heat in a large rimmed skillet or stock pot. Once hot, add the onions and garlic and sauté for about 2 minutes, until garlic is fragrant, and onions are beginning to become translucent
2. Add the mushrooms into the skillet and sauté for about 4 minutes, until they begin to brown and soften. Add additional oil as needed to prevent burning
3. Sprinkle the flour over the vegetables in the skillet and stir in. Reduce the heat to medium and pour in the wine. Continue stirring so the wine incorporates with the vegetables and flour, scrape up any brown bits on the bottom of the pan
4. Stir in the soy sauce, nutritional yeast and mustard. Once incorporated, slowly begin pouring in the broth, stirring as you add it. Continue stirring until the broth mixture is smooth
5. Add the pasta, thyme and bay leaf. Stir to mix the pasta into the broth. Simmer for 10 minutes or until the noodles are cooked through (7-8 minutes for al dente noodles), stirring occasionally
6. Remove from heat and stir in the sour cream and parsley. Season with salt and pepper as desired, garnish with additional chopped parsley