preheat the oven to 400 degrees. Cut your French bread loaf lengthwise and place it on top of a baking sheet. In a small bowl combine softened butter, garlic powder, minced garlic, and shredded cheese. Spread evenly on each side of the garlic bread. Top with mozzarella cheese.
Bake in the oven for 12-15 minutes until butter is melted and bubbly. You can also broil the top for 1-2 minutes, in the end, to give it a more crisp top. Garnish with fresh chopped parsley if desired.
In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes. Move onions to the sides of the saucepan and add mushrooms, allow to cook for 5 minutes uncovered. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook for at least 10 minutes.
You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half. Add the bay leaf, the salt, and the liquid aminos to the mushrooms.
Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk. Allow cooling for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
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