Start by sauteing onions and garlic in butter. Add your mushrooms into the pot and cook down.
Deglaze with white wine, and add gluten free flour. Cook through for 3-5 mins then add stock. Add thyme before covering and letting simmer for 30 minutes.
Add Worcestershire, cream, and soy sauce, and season with salt & pepper.
Slice your bread into squares, and toast w/ olive oil until crisp. finish with parmesan.
Serve with your croutons, more mushrooms, and cream and enjoy!
