Wash and dry the mushrooms and slice very thinly. Wash the celery, trim off the ends, and slice thinly.

Slice off the stem end of the onions, then set it cut side down and slice in half lengthwise. Peel back the skin, then chop into small dice.

Heat the oil in a large, deep sauté pan. Add onions and celery and saute for 5-8 minutes until everything is golden. Remove from the pan and set aside. Add the mushrooms and sauté until golden. (You want to give the mushrooms plenty of space to release their liquid or else they get soggy.)

Deglaze the pan with the wine, and cook until almost dry. Add the onion mixture back into the pan with the spices.

Sauté for 1 more minute.

Add the Braggs®, vegetable broth, and 1 cup of the soymilk. Bring to a boil.

In a small bowl, combine the rest of the soy milk, flour, and yeast. Whisk together until smooth, then whisk in to the pot. Heat until thickened. Remove from heat; it will thicken as it stands.