Oatmilk swaps in for cream in this fast weeknight soup, turning a simple sauté of mushrooms into something rich and warm. The shelf holds only oatmilk, so we build the rest from staples and one trip for mushrooms. Serve with bread to turn it into a full meal.

Serves 2. 25 minutes, 15 at the stove.

About 310 calories a serving, 8 g protein, 16 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 ounces of mushrooms into half-inch pieces. Dice 1 medium onion and mince 2 cloves garlic.
2. Heat 2 tablespoons oil and 1 tablespoon butter in a large saucepan over medium-high heat. Once the butter foams, add the diced onion and cook until soft, about 3 minutes, stirring now and then.3 min
3. Add the sliced mushrooms and minced garlic, stirring to coat in the oil. Cook until the mushrooms release their liquid and turn golden, about 6 minutes, stirring often.6 min
4. Pour in 2 cups water and bring to a simmer. Cook for 5 minutes to let the flavors meld.5 min
5. Stir in 1 cup oatmilk and season with salt and pepper to taste. Simmer gently for 2 more minutes without boiling.2 min

Note Swap mushrooms for celery or leafy greens if you prefer a thinner, more delicate soup. Keeps covered in the fridge for three days. Serve with crusty bread or over cooked grains to make it more filling.