Peel (if necessary) and dice the vegetables. Set aside.

In a large pot or dutch oven, heat a bit of olive oil over medium heat and sauté the onion until it becomes translucent.

Add the garlic and continue cooking for about a minute, until fragrant.

Add the carrots, parsnips, potatoes, and rutabaga. Sauté for a few minutes to lightly brown the vegetables.

Pour in the vegetable broth and add the bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat and simmer, covered, for about 15 to 25 minutes (depending on the size of your dice), or until the vegetables are tender.

If using mushrooms, add them about 10 minutes before the end of cooking.

For a touch of creaminess, stir in the soy or oat cream at the end of cooking.

Season with salt and pepper to taste.

If the sauce is too liquid, add a mixture of cornstarch diluted in cold water and simmer for a few minutes until the sauce thickens.

Serve hot, garnished with fresh chopped parsley.