Mushroom | Soup

Mushroom Soup | Vegan Recipe


  1. Field Mushrooms x 6 Medium Sized
  2. Thyme x Small Bunch
  3. Spanish Onion x 1
  4. Garlic Cloves x 5
  5. Flour x 2 Tablespoons
  6. Chestnut Mushrooms x 200 g
  7. Vegetable Stock x 500 ml (Freshly made stock or a stock cube dissolved in hot water)
  8. Coconut Milk x 150 ml

Preparing And Cooking The Mushroom Soup

Preparing The Ingredients

  1. Cut the field mushrooms in half and slice
  2. Slice the chestnut mushrooms down
  3. Peel the Spanish onion in half and cut it into a chunky dice
  4. Peel and cut the garlic cloves down into pieces
  5. Pick the thyme leaves from the stalks by running your fingers down the thyme
  6. Make up the vegetable stock and have the coconut milk ready to use

Cooking The Ingredients

  1. Lay the sliced field mushrooms onto a tray with a little oil and 3 stalks of thyme. Roast in the oven for 7 minutes at 180 Celsius
  2. Neat up a pan to medium heat and add a little oil
  3. Drop in the onions and cook for 2 minutes
  4. Add the garlic and cook for 1 minute
  5. Add the chestnut mushrooms and cook for 8 minutes (The mushrooms will reduce in volume)
  6. Drop in the thyme leaves
  7. Stir in the flour and cook out for 5 minutes
  8. Add the roasted mushrooms to the pan
  9. Pour in the vegetable stock and bring to a boil and simmer for 4 minutes
  10. Add the coconut milk and simmer for 4 minutes

Finishing The Soup

  • Once the mushroom soup has cooked out remove the pan from the heat
  • Blitz the soup into a smooth consistency 
  • Check the taste and add salt and pepper as required for your taste
  • Top with a few croutons