This delicious savory soup gets its thick creaminess from non-dairy milk and the surprise addition of rolled oats.
In a large pan, steam-fry the onion and garlic over medium heat until soft but not browned, adding very small amounts of water as needed to prevent sticking and burning. Add the broth, almond milk, bay leaf, and thyme. In a food processor, chop the rolled oats and add to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove bay leaf.
Meanwhile, chop the mushrooms in a food processor and steam-fry in a large skillet over high heat. Keep a few complete mushroom slices for garnish, if desired. Add very small amounts of water as needed to prevent sticking and burning. Cook until mushrooms release and reabsorb their liquid and add to the soup pot. Add the soy sauce, seasoning, and black pepper. Simmer for 10-15 minutes and serve. Top with chopped chives or scallions and mushroom slices as garnish.
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