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Plated meal

Wild Mushroom Soup with Thyme

  • Gluten Free
  • Paleo
  • Vegetarian
  • Low Calorie
  • Low Carb
  • Soup

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

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


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  • 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


    Shiitake Mushrooms


    Oyster Mushrooms


    Fresh Thyme

    Fresh Parsley


    Coconut Milk

    Olive Oil

    1 tablespoon per person


    finely chopped

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 200ml per person, each cube makes 500ml

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4 out of 5 stars
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