1. Sauté the Mushrooms

1. In a large pot, heat 1 tbsp olive oil over medium heat.
2. Add the sliced mushrooms and sauté for 4–5 minutes until they release moisture and become tender.
3. Transfer the sautéed mushrooms to a bowl and set aside.

2. Sauté the Aromatics

1. In the same pot, add the remaining 1 tbsp olive oil.
2. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Add the minced garlic and sauté for an additional 30 seconds until fragrant.

3. Add Potatoes and Broth

1. Add the diced potatoes to the pot and stir for 2 minutes.
2. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to simmer for 10–15 minutes until the potatoes are tender.

4. Blend the Soup

1. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender, blend, and return it to the pot.

5. Add Milk and Seasonings

1. Stir in the plant-based milk, Italian seasoning, and red pepper flakes (if using).
2. Return the sautéed mushrooms to the pot.
3. Season with salt and freshly ground black pepper to taste.

6. Simmer and Serve

1. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
2. Ladle the soup into bowls and garnish with chopped green onions or fresh herbs.