Jessie's Recipe of the Week: Plant-based Mushroom Soup

vegan mushroom soup made with Upright instant powdered oatmilk

Happy New Year! This week, Jessie is kicking off the new year with a plant-based mushroom soup recipe! This simple recipe is perfect for cool winter nights when you want to cook up something warm quickly. What makes this recipe even better on top of that is that it’s also plant-based and Upright oatmilk friendly! Join Jessie in the kitchen to learn how to make your own delicious mushroom soup!

Serving size:

4 servings

What you'll need:


  • Cooking pot
  • Blender


  • 4.5 cups button mushrooms, sliced
  • 1 medium-sized onion, finely chopped
  • 5 teaspoon minced garlic cloves
  • 2 sachets Upright instant oatmilk, original
  • 2 cups water (for oatmilk!)
  • 3 cups vegetable stock
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 3 tablespoons corn starch
  • ¼ cup water
  • 1 tablespoon olive oil


      1. In a pot, heat up oil and add onion and garlic. Sauté until onions turn translucent

      2. Add mushroom slices and cook until they start releasing moisture. Add thyme, salt, and pepper, then let sauté for about a minute

      3. Add vegetable stock, mix, and cover the pan. Cook for around 10 minutes with lid on

      4. Remove the lid and add milk. Stir continuously for 2-3 minutes, then leave covered for another 2-3 minutes

      5. In a bowl, mix corn starch and water together, then stir continuously into soup for about a minute to avoid lumps. Cook on stove for around 2 minutes or until the soup thickens, then take the pot off of the stove

      6. Garnish with ground pepper and chopped fresh herbs to serve

        We hope you enjoyed making this delicious mushroom soup! Stay tuned for more recipes from Jessie this year!

        Recipe adapted from