INGREDIENTS
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1.5 tbsp olive oil
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2 tbsp minced garlic
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1.5 cups quartered portabello mushrooms
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2 tbsp vegan butter
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2 tbsp whole wheat flour
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2 cups chicken broth
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salt and pepper, to taste
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1 cup sliced leeks
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2 tsp garlic powder
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4 medium zucchinis, Blade A