Wild Mushroom Soup

with Thyme

This rich and filling dish is the perfect way to use enjoy this mixed wild mushrooms.

Nutrition Per Portion

  • 282 Calories |
  • 9.4g Carbohydrates |
  • 26.9g Fat |
  • 2.3g Fibre |
  • 5.2g Protein |
  • 2g Sugar
  • 0.0 min

    Boil some water for the stock. You will need 500ml for each stock cube.

  • 1.5 min

    Slice the mushrooms.

  • 5.0 min

    Chop the parsley.

  • 6.0 min

    Peel and finely chop the shallots.

  • 7.5 min

    In a saucepan add the olive oil over medium-high heat.

  • 8.5 min

    Add the shallots and saute until transulcent.

  • 10.0 min

    Add the mushrooms and thyme and saute until softened.

  • 12.0 min

    Add the stock around 200-250ml per person, bring to the boil and then lower to a simmer.

  • 14.0 min

    Stir through the coconut milk and season with salt and pepper to taste.

  • 16.0 min

    Distribute the soup among serving bowls.

  • 17.5 min

    Garnish with parsley and serve.

  • Ingredients

    Button Mushrooms, sliced

    Shiitake Mushrooms, sliced

    Oyster Mushrooms, sliced

    Fresh Thyme

    Fresh Parsley, chopped

    Coconut Milk

    Olive Oil

    Shallots, finely chopped

    Vegetable Stock,

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