Wild Mushroom Soup with Thyme
This rich and filling dish is the perfect way to use enjoy this mixed wild mushrooms.
Nutrition Per Portion
- Calories
304
- Carbs
14.4g
- Fat
26.9g
- Fibre
3.3g
- Protein
6g
- Sugar
4.4g
-
Button Mushrooms
-
Shiitake Mushrooms
-
Oyster Mushrooms
-
Fresh Thyme
-
Fresh Parsley
-
Coconut Milk
-
Olive Oil
-
Shallots
-
Vegetable Stock
|
Button Mushrooms |
Shiitake Mushrooms |
Oyster Mushrooms |
Fresh Thyme |
Fresh Parsley |
Coconut Milk |
|
Olive Oil |
Shallots |
Vegetable Stock |
- Switch to timeline view
-
Step 1
Start by boiling 500ml of water for each stock cube. Meanwhile, slice the mushrooms and chop the parsley.
-
Step 2
Peel and finely chop the shallots.
-
Step 3
In a saucepan, heat the olive oil over medium-high heat, then add the chopped shallots and sauté until they become translucent.
-
Step 4
Add the sliced mushrooms and thyme to the pan, continuing to sauté until the mushrooms have softened.
-
Step 5
Add the stock (around 200-250ml per person), bring the mixture to a boil, then reduce the heat to let it simmer.
-
Step 6
Stir the coconut milk into the soup and season it with salt and pepper according to your preference.
-
Step 7
Once the soup is well combined and heated through, divide it among your serving bowls.
-
Step 8
Garnish each bowl with the chopped parsley, then serve the mushroom soup hot. Enjoy!
-
Ingredients
Button Mushrooms
sliced
Shiitake Mushrooms
sliced
Oyster Mushrooms
sliced
Fresh Thyme
Fresh Parsley
chopped
Coconut Milk
Olive Oil
1 tablespoon per person
Shallots
finely chopped
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 200ml per person, each cube makes 500ml
Reviews (1)
Ji Shim Verified