1Heat the olive oil in a dutch oven or large stewpot over medium-high heat.
2Add mushrooms, carrots, onions, and garlic and cook over medium-high heat, stirring occasionally until starting to soften, 2 to 3 minutes.
3Add the dry white wine, if using, and continue stirring gently for 1 to 2 minutes. Then add the chopped potatoes, oat milk, chicken bone broth, sea salt, and black pepper, and bring to a boil.
4Reduce heat to maintain a gentle simmer, and continue cooking until all the vegetables are very tender, about 20 minutes.
5Use a hand-held blender to puree the soup to achieve a velvety smooth texture, about 2-3 minutes.
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.