Mushroom & Thyme Soup Recipe
Photo by Simon Reed
Serves 4-6

Mushroom & Thyme Soup


Soups always provide comfort year round but particularly in Autumn and Winter when we feel the cold. Mushrooms fortunately come into season in Autumn and are available throughout the winter months. They provide us with fibre, plus b-vitamins and other compounds that support our immune system – isn’t nature clever!

If you have some homemade chicken stock in the fridge or freezer then use it here otherwise you can buy some good ones now or use a vegetable stock such as Boullion if you are vegan or vegetarian. If you are lucky enough to have a mix of wild mushrooms then do use them, but this is equally nutritious and delicious with the humble white button mushroom.

  • 1 tbsp olive oil
  • 2 white onions, diced
  • 2 stick of celery, diced
  • 5 garlic cloves, chopped
  • 500g mushrooms, roughly chopped
  • a few sprigs of fresh thyme
  • 1L chicken or vegetable stock
  • 100g cashews, soaked and drained.
  • 1 tin (400g) of white beans, drained and rinsed

To serve:

  • 150g wild mushrooms, sautéed
  • Extra thyme leaves
  • A drizzle of olive oil

In a large heavy bottomed saucepan, heat the oil and sauté the onions and celery for 6-8 minutes, then add the garlic and sauté a further 2-3 minutes. Add the mushrooms and thyme, stir then add the stock and beans.

Bring to the boil and simmer for 12-15 minutes. While this is simmering, blend the soaked cashews into a cream and add to the simmering soup. Blend the soup leaving some texture, not a puree.

Sauté the wild mushrooms in a little olive oil to garnish and served topped with a drizzle of olive oil, wild mushrooms and thyme.

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