Creamy Oat-Thickened Mushroom Soup (No Cream, No Blender)

Ingredients

• 1-2 tablespoons Olive oil (For sautéing)
• 1 medium Yellow onion (Chopped)
• 2 cloves Garlic cloves (Minced)
• 500 grams White button mushrooms (Sliced; about 1 pound)
• 1/2 cup Rolled oats (Old-fashioned, not instant)
• 4 cups Vegetable broth (Low-sodium preferred)
• 1 teaspoon Salt (To taste)
• 1/2 teaspoon Black pepper (To taste, freshly ground preferred)
• 1/4 teaspoon Dried thyme (Optional, or to taste)
• 2 tablespoons Greek yogurt (Plain, full-fat or low-fat)
• 1 tablespoon Soy sauce (Regular or low-sodium)
• 2 tablespoons Fresh parsley (Finely chopped, for garnish)
• 1 cup Cooked white beans (optional) (For extra protein, added at the end)

Instructions

1. Prep vegetables

   Chop the onion, mince the garlic, and slice the mushrooms. Finely chop the parsley for garnish.

   Time: PT7M

2. Sauté onion and garlic

   Heat 1-2 tablespoons olive oil in a medium pot over medium heat. Add chopped onion and garlic. Cook, stirring frequently, until soft and fragrant but not browned, about 3-4 minutes.

   Time: PT4M

   Temperature: Medium heat

3. Cook mushrooms

   Add sliced mushrooms to the pot. Cook, stirring occasionally, until mushrooms release their moisture and most of the liquid evaporates, about 8-10 minutes. Mushrooms should start to caramelize slightly.

   Time: PT10M

   Temperature: Medium-high heat

4. Toast oats

   Add 1/2 cup rolled oats to the pot. Stir and toast for 1 minute to bring out a nutty flavor.

   Time: PT1M

   Temperature: Medium heat

5. Add broth and seasonings

   Pour in 4 cups vegetable broth. Add salt, black pepper, and a pinch of dried thyme. Stir well to combine.

   Time: PT1M

6. Simmer soup

   Bring the soup to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally, until oats are soft and soup is thickened.

   Time: PT30M

   Temperature: Simmer (low-medium heat)

7. Finish soup

   Remove pot from heat. Stir in 2 tablespoons Greek yogurt and 1 tablespoon soy sauce. Mix until fully incorporated. Taste and adjust seasoning if needed.

   Time: PT1M

8. Garnish and serve

   Ladle soup into bowls. Garnish with chopped parsley. Serve hot.

   Time: PT1M

9. Cleanup

   Wash the pot, cutting board, knife, spoon, measuring cups, and serving bowls. Wipe down counters and stove.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

7g

Carbohydrates

28g

Fat

5g

Fiber

5g

Ingredient Substitutions

• Instead of Olive oil: Canola oil, Sunflower oil
• Instead of Yellow onion: White onion, Shallots
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of White button mushrooms: Cremini mushrooms, Portobello mushrooms
• Instead of Rolled oats: Quick oats (texture will be softer)
• Instead of Vegetable broth: Chicken broth, Beef broth, Homemade broth
• Instead of Dried thyme: Fresh thyme, Italian seasoning
• Instead of Greek yogurt: Sour cream, Non-dairy yogurt
• Instead of Soy sauce: Tamari, Coconut aminos
• Instead of Fresh parsley: Chives, Green onions
• Instead of Cooked white beans (optional): Chickpeas, Cannellini beans

Equipment Needed

• Medium pot (3-4 quart)
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle (optional)
• Serving bowls (optional)

Critical Steps — Do Not Skip

• Cook mushrooms until all moisture is gone and they begin to caramelize for maximum flavor and creaminess.
• Simmer soup long enough for oats to fully soften and thicken the soup.

Chef Tips from the Video

• For deeper flavor, use a mix of mushroom varieties.
• If you like a smoother texture, mash some of the soup with a potato masher.
• Add a splash of white wine when cooking mushrooms for extra depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 2 months. Thaw overnight in refrigerator and reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soup can be made up to 2 days in advance and reheated gently.
• Add fresh parsley just before serving for best flavor.