In a large soup pot, heat oil on medium-high heat. Add mushrooms and sauté until they’re dark in color and the majority of moisture has dried out, about eight to 10 minutes.

Add onions and cook three minutes until softened. Add wine and cook down for two minutes. Stir in thyme, miso paste, and salt.

Add broth and stir to scrape up any browned bits from the bottom of the pot. Add oat milk. Let mixture come to a low boil and cook for five minutes.

Remove thyme leaves. Transfer half of the mixture to a blender and blend until smooth. Return mixture to the pot, and stir to combine. Adjust seasonings as needed and serve.