From the kitchen
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.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
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
- 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.
Kitchen note
Stirring the oat milk in off the heat, the same way you would with camel or any delicate alt-milk, keeps the soup from turning gummy from the beta-glucans reacting to prolonged high heat.
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