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BEST mushroom soup

  • Total Time: 35 minutes
  • Yield: 6 1x
  • Diet: Vegetarian


Units Scale
  • 2 tbsp extra virgin olive oil
  • 1 large brown onion, diced
  • 1 kg mixed mushrooms, sliced
  • 5 stalks fresh thyme, leaves removed
  • 1 1/2 l vegetable stock
  • 1 cup milk
  • 1 bay leaf
  • 1 tbsp soy sauce
  • 1/3 cup Parmesan cheese, to serve


  1. Add oil and diced onions to a large saucepan on medium heat. Cook for 5 minutes.
  2. Move onions to one side and add mushrooms. Cook for another 10 minutes.
  3. Add thyme, bay leaf, soy sauce, stock and milk.
  4. Cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
  5. Serve with parmesan cheese and a grainy slice of toast.


You’ll be surprised how tasty and easy this recipe is. Leave your mushrooms in the sun for 1 hour (even in winter) and just one 100g serve will provide you with 100% of your vitamin D requirements, essential for healthy bones and moods. Oh – and it’ll taste good too!

  • If you want a smoother texture, separate half the mixture (or all of it) and blend.
  • Use tamari instead to make it gluten-free.
  • Use coconut milk to make it dairy or lactose-free or vegan.
  • Milk is a great alternative to cream to make a soup creamy – without it becoming too rich.
  • Prep Time: 5 mins
  • Cook Time: 30 mins

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