Mushroom Soup


  • 2 tbsp butter
  • OR 2 tbsp olive oil
  • 3 tbsp olive oil
  • 2 onions
  • 750g button mushrooms
  • 1 tbsp dried thyme
  • OR 2 sprigs fresh thyme
  • 1 pinch salt
  • 2 garlic cloves
  • 1/4 cup plain flour (can use GF alternative)
  • 1L vegetable stock
  • 1/3 cup fresh parsley
  • 200mL thickened cream (or coconut cream for vegan or dairy free option)
  • 400g canned cannellini beans
  • salt
  • pepper


  • Prep Ingredients: Finely slice the mushrooms, dice onions and chop fresh parsley.
  • Heat the butter and olive oil in a large saucepan over medium heat until the butter has melted and starts to bubble. Add the onion and cook.
  • Add mushrooms, thyme, salt and garlic. Cook, stirring occasionally, for 10 minutes or until softened and mushrooms have released their juices.
  • Add the flour and cook, stirring, for a couple of minutes.
  • Gradually add the stock and water, stirring constantly until all the liquid has been added.
  • Bring to the boil over high heat, stirring. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes.
  • Add parsley, cream and cannellini beans, stir until well combined.
  • Optional: Puree using a blender or stick mixer (Can leave chunky if preferred)
  • Season well with salt and pepper. Enjoy!