Wild Mushroom Soup with Thyme

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Slice the mushrooms.

Chop the parsley.

Peel and finely chop the shallots.

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

Add the shallots and saute until transulcent.

Add the mushrooms and thyme and saute until softened.

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

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

Distribute the soup among serving bowls.

Garnish with parsley and serve.