Heat the oil in a large frying pan over medium heat. Add the onions, garlic, mushrooms and cook until they’re tender.
Add the thyme, salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
Slowly pour in the 1/2 cup of vegetable broth and 1/2 cup of oat milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
Once the condensed soup is thickened add in the remaining 1 cup of vegetable broth and 1 cup of oat milk on high heat and bring to a boil whisking ask needed. Once it reaches a boil bring it down to a simmer to allow it to thicken.
Once the soup has simmered for 10 minutes serve as desired.
Make gluten-free by using cornstarch or your favorite gluten-free flour.
To add more flavor you can add some granulated onion and garlic if needed.
You can sub dried thyme for fresh thyme, use less dried vs fresh.
For a thicker soup, you can reduce the liquid amounts.