Heat olive oil in a saucepan. Saute the garlic till fried.
Add the onion and saute till wilted.
Add the mushroom, sprinkle some salt and cook till wilted.
Toss in the oats, coat over the mushroom mixture and cook for five minutes.
Add in remaining ingredients, push up the heat and allow the mixture to boil.
Simmer and cook till the soup is thickened to your liking.
Serve warm with a sprinkling of coriander leaves.