home Recipes Mushroom Soup for winter nights

Mushroom Soup for winter nights

When it gets to the cold time of year, nothing is more comforting than soup, but don’t stop at the standard Chicken and Vegetable or Tomato – branch out and make your own mushroom soup. There aren’t many ingredients and it’s pretty darn easy to whip together!


Serves: 4

Prep Time: 10mins

Cooking Time: 40mins



  • Mushrooms (wild preferably, but cup mushrooms if nothing else is available) – 500g
  • Coconut Oil – 2 teaspoons
  • Garlic – 2 cloves
  • Onion – 1 chopped
  • Parsley – 1/2 cup chopped
  • Thyme – 1 teaspoon
  • Chicken Stock – 2 cups
  • Water – enough to cover mushrooms in your chosen pot
  • Salt & Pepper to taste
  • Coconut cream to serve



  1. Heat the oil in your pot on a medium heat
  2. Roughly chop the mushrooms and add to the pot along with the chopped garlic
  3. Saute until the mushrooms are soft and then add the onion to the pot, mixing around to combine the flavour
  4. Add the parsley, thyme and salt and pepper once the onions are translucent and leave for another few minutes
  5. Pour in the chicken stock and water and bring to the boil
  6. Turn the heat down and leave the soup on simmer for another 25mins or so
  7. Taste test and if you’re happy with it, leave it to cool before blitzing it in a food processor.

As an option, if you want the soup to be creamy, you can add a quarter cup of rice with step 4 – when you blend it up the rice will disappear and you’ll be left with a creamy porcini 😉

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