Complete free recipe
Oat Milk Cream of Mushroom Soup
Silky and rich without a drop of heavy dairy, where oat milk's body does the same structural work cream normally does in a classic mushroom soup.
Savory Soups, Sauces & Entrées · Weeknight Comfort · Casserole Base
What you need
Ingredients
- 2 tbsp Olive Oil
- 1 Shallot, minced
- 2 cloves Garlic, minced
- 1 lb Mixed Mushrooms, sliced
- 2 tbsp All-Purpose Flour
- 2 cups Vegetable Broth
- 2 cups Oat Milk
- 1 tsp Fresh Thyme Leaves (or 1/2 tsp Dried Thyme)
- 1 tsp Salt, or to taste
- 1/2 tsp Freshly Ground Black Pepper
- 1 tbsp Fresh Parsley, chopped, for garnish (optional)
Method
Instructions
- Heat olive oil in a pot over medium heat and sauté the mushrooms until deeply browned, about 8 minutes.
- Add the shallot and garlic, cooking until fragrant, about 2 minutes.
- Sprinkle in the flour and stir constantly for 60 seconds to cook out the raw flour taste.
- Slowly whisk in the vegetable broth, then simmer for 10 minutes until slightly thickened.
- Remove from heat and stir in the oat milk, warming gently if needed without boiling.
From The Arrogant Hippie Culinary Journal: Oat Milk Edition by Aunesty Janssen