So I have an obsession with oatly oat milk at the mo, they’re getting a lot of stick for saying that their oat milk is “like milk but made for humans”, but I think they’re pretty rad. I may of said that before, but, its still rad. Their milk is rad, thier oat cream is rad and everything is rad….. RAD. So i’ve decided to use their stuff a lot more cause I dig how they don’t hide away from stating the obvious. Ya don’t need cows milk. I’m gonna stop saying things like rad and dig now and just give you a recipe to enjoy, its a creamy and fragrant oat and mushroom soup, that i think is pretty rad…. yeah, I said RAD again…..

Ingredients:
olive oil
2 shallots, chopped fine
3 cloves garlic, minced
400g/14oz portabello mushrooms, diced,
1 cup white wine
2 cups oatly oat milk
1 cup strong good quality vegetable/ mushroom stock
1 tbsp tamari
¼ cup rolled oats
sea salt and fresh ground black pepper to taste
¼ cup roughly chopped fresh flat leaf parsley, plus extra for garnish
1 tbsp fresh thyme leaves
1 ½ tsp dried tarragon

Method:
saute the shallots and garlic in a little oil until the shallots are translucent. Add the mushrooms and cook until the mushrooms begin to release moisture, remove about 4 tbsp of mushrooms for garnishing the finished soup. Add the wine, oat milk, stock, tamari and oats. Bring to a boil then reduce to a simmer. Simmer for 15 minutes. add the remaining ingredients and cook for a few minutes more. Remove from the heat and allow to cool slightly then blend to a smooth consistency. Serve in bowls and top with some of the reserved mushrooms and some chopped parsley.

oh, FYI I now care for a disabled pigeon and hes a babe…..