Thyme and mushroom soup

If you're feeling the cold, cook up a storm and snuggle on down with some yummy mushroom soup.

Thyme and mushroom soup

Serves 2 Prep time 10 Cook time 30

Vegetarian Vegan Gluten-free


  • 1 tsp olive oil
  • Large white onion - diced
  • 290g chestnut mushrooms - sliced
  • 290g mushrooms - sliced
  • 10 stalks of fresh thyme - leaves removed
  • 1 cup vegetable stock - 235ml
  • 1 tbs cornstarch
  • 235ml unsweetened almond milk
  • 1 dried bay leaf
  • 1/2 tbsn soy sauce
  • 1/2 tsp salt
  • Large pinch of ground pepper


  1. Drizzle the olive oil into a large saucepan and heat, add the diced onions and allow to cook for about 5-7 minutes.
  2. Move the onions to one side of the saucepan and add the mushrooms, cooking for around 5-minutes.
  3. Stir both the onions and mushrooms together and add the fresh thyme and cook for at least 10-minutes before adding the bay leaf, salt and soy sauce to the mushrooms.
  4. Stir the cornstarch into the vegetable stock before pouring over the mushroom mixture, stir and add the almond milk.
  5. Allow to cook for at least 15-minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
  6. Serve up into two bowls, garnish with thyme if you fancy some more flavour and add toasted (gluten-free) wholemeal bread if you're extra hungry!

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