Prep & Cook Time 60mins
Serves 4-6
Ingredients
1/2 lb Chanterelle Mushrooms (cleaned and split into thirds lengthwise)
1/2c Leeks (julienne)
1c Yukon Gold Potatoes (peeled, medium diced or diamonds)
3/4c Corn Kernels
2t Thyme fresh (chopped)
1T Garlic (fresh chopped)
1/2 c Sherry Cooking Wine
1t Herbs de Provence
1ea Vegan Chicken Bouillon cube (1T)
2c Vegan White Sauce (cauliflower cream)
2c Water
2T Cooking Olive Oil
Black Pepper tt
Sea Salt tt
Parsley (chopped, garnish)
In large pot heat cooking oil on high heat.