Add onions and garlic in a medium or large stockpot with 3 tablespoons of water or veggie broth and sauté for 5 minutes.
Add 2 cups vegetable stock, diced mushrooms, thyme, ginger, white wine, salt and pepper. Cook for 5 minutes.
Add 1 cup sesamemilk and cook for 5 minutes.
Whisk arrowroot powder or cornstarch with 1 cup sesamemilk until it becomes a bit frothy.
Pour the slurry thickener into soup and continue stirring for a couple of minutes as it begins to thicken. If soup is too thin, add a little more arrowroot powder to cool water or sesamemilk and mix into soup.
Remove soup from heat once desired thickness is reached.
Add salt and pepper to taste. Serve warm with crusty sourdough bread and fresh parsley if desired.