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White Button Mushroom Soup

Julia Koban Trigo 

Colorado Springs, Colorado


Instagram: @delight.fuel |

Serves 3-4



500 g white button mushrooms, diced

2 onions, peeled and diced

1 clove of garlic, peeled and diced

1 bunch fresh parsley, chopped

5-6 sprigs of fresh thyme (or 2 tbsp dried thyme)

4-5 cups water

1 can coconut milk

Salt and pepper

50 ml white wine

Avocado oil



• In a large pot, sauté onions, garlic and mushrooms in a little bit of oil over medium-high heat until onions are translucent.


• Add fresh thyme and deglaze with wine.


• Stir and add water, salt and pepper and cook over low-medium heat for about 10 minutes.


• Add coconut milk, fresh parsley and simmer for another 30 minutes over low heat.


• Finally, add salt and pepper to taste, and enjoy immediately. Store leftovers in an airtight container in the fridge for up to 2 days.

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