Finely chop the onion, potato, and carrot using a food processor.

Transfer the chopped vegetables to a pot and sauté with salt, pepper, and turmeric.

Add enough water to completely cover the vegetables.

Once the vegetables are partially cooked, add the rolled oats.

When the oats are cooked, add the mushrooms and continue cooking until they are tender.

Pour in the milk and add the dried parsley. Stir well. 1. Let the soup simmer gently for another 15 minutes, allowing the flavours to blend and the soup to thicken.