Wild Mushroom Soup with Thyme

Start by boiling 500ml of water for each stock cube. Meanwhile, slice the mushrooms and chop the parsley.

Peel and finely chop the shallots.

In a saucepan, heat the olive oil over medium-high heat, then add the chopped shallots and sauté until they become translucent.

Add the sliced mushrooms and thyme to the pan, continuing to sauté until the mushrooms have softened.

Add the stock (around 200-250ml per person), bring the mixture to a boil, then reduce the heat to let it simmer.

Stir the coconut milk into the soup and season it with salt and pepper according to your preference.

Once the soup is well combined and heated through, divide it among your serving bowls.

Garnish each bowl with the chopped parsley, then serve the mushroom soup hot. Enjoy!