Step 1: Sauté the Vegetables

Heat the olive oil and vegan butter in a large pot over medium heat.

Cook for 10-12 minutes, stirring occasionally, until the mushrooms have released their moisture and become deeply browned. This step builds the soup’s rich flavor.

Step 2: Cook the Mushrooms

Add the sliced mushrooms, thyme, rosemary, black pepper, and salt.

Cook for 10-12 minutes, stirring occasionally, until the mushrooms have released their moisture and become deeply browned. This step builds the soup’s rich flavor.

Step 3: Make the Soup Base

Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly.

Cook for 1-2 minutes to remove the raw flour taste.

Gradually pour in the vegetable stock while stirring continuously to prevent lumps.

Step 4: Simmer

Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes.

Stir occasionally until the soup has thickened slightly.

Step 5: Blend and Add Cream

Using an immersion blender, blend about half of the soup, leaving some mushroom pieces for texture.

Alternatively, transfer half the soup to a blender and blend until smooth, then return it to the pot.

Stir in the oat cream, nutritional yeast, and soy sauce.

Simmer for another 3-5 minutes until heated through.

Step 6: Serve

Taste and adjust seasoning if needed.

Ladle into bowls and garnish with fresh parsley and extra cracked black pepper.