In a medium stock pot, start warming vegetable broth over medium-high heat. Add the mushrooms, carrots, clery, onion, shallots, and garlic, and bring to a boil.

Reduce to a rolling simmer, cover, and simmer for about 20 minutes.

Remove lid, taste for flavor and simmer for another 10-15 minutes if necessary.

Transfer mixture into a high-speed blender, and puree until it is very smooth. NOTE: be careful the hot liquid doesn’t explode in the blender- to avoid this, start the blender at a very low speed and increase the speed gradually.

Transfer pureed soup back to the stock pot and add the optional nutritional yeast and ground cumin. Season with salt and pepper to taste.

Add to a serving bowl and garnish with more chopped parsley and plant-based yogurt or any other desired garnish.