Mushroom soup has been known to divide opinions but we bet even die-hard mushroom haters would have their head turned by this tasty little number. The addition of our beef bone broth gives this soup an intense depth of flavour, making it a hearty supper option after a long day. And it’s dairy-free, too!

Enjoy x

Mushroom Soup

What you need:

  • 3 tbsp of coconut oil
  • 2 large white onions, diced
  • 4 cloves of garlic, crushed
  • 800g of mushrooms, roughly chopped
  • 700mls of Boosting Beef Bone Broth
  • 1 tin of coconut milk
  • 4 tbsp of all-purpose flour*
  • Handful of fresh parsley, chopped
  • Couple of sprigs of thyme
  • Salt & pepper to taste

What to do:

  1. Heat the oil in a large pot on a medium heat and cook the onion until softened.
  2. Add in the garlic for 2 minutes
  3. Add your mushrooms, parsley and thyme springs, along with a splash of bone broth and cook until mushrooms are softened
  4. Add in the flour* and stock, a little each at a time, making sure to mix well so the flour dissolves
  5. Pour in your tin of coconut milk, combine well and bring to the boil
  6. Reduce to a simmer for 15 minutes, stirring occasionally
  7. Season with salt and pepper
  8. Remove thyme sprigs before serving
  9. Garnish with a little fresh parsley

*If you add too much flour at once it will become clumpy, so take your time.