Mushroom Soup


  • 2 x Tbsp butter or Olive Oil
  • 3 x Tbsp olive oil
  • 2 onions, diced
  • 750g button mushrooms, finely sliced
  • 1 x Tbsp dried Thyme OR 2 sprigs of fresh
  • Pinch of salt
  • 2 cloves garlic
  • ¼ cup plain flour (can use GF alternative)
  • 1 litre vegetable stock
  • ⅓ cup chopped fresh parsley
  • 200mL thickened cream (or coconut cream for vegan or dairy free option)
  • 1 x 400g cannellini bean
  • Salt and pepper, to taste


  • 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!