Australian Macadamia Mushroom Soup

Looking for a cozy, creamy soup that feels gourmet but takes minimal effort? This Australian Macadamia Mushroom Soup brings together earthy mushrooms and the rich, buttery texture of macadamias to create a bowl of pure comfort! 

SERVINGS

4

COURSE

  • Light Meal
  • Side Dish

PERFECT FOR

  • Celebrations
  • Entertaining
  • Midweek Meal

PREFERENCE

  • Vegetarian

SKILL LEVEL

Easy
INGREDIENTS
  • 2 tbsp butter 
  • 1 onion, chopped 
  • 3 cloves garlic, minced 
  • 2 cups mushrooms, sliced 
  • 1 tsp thyme 
  • ½ cup roasted Australian Macadamia Nuts (plus extra for garnish) 
  • 2 cups vegetable broth 
  • Salt & pepper, to taste
INSTRUCTIONS
  1. Toast the Macadamias 
    In a dry pan, lightly toast ½ cup roasted Australian Macadamias until fragrant. Set it aside. 
  2. Sauté the Aromatics 
    Melt butter in a large pot over medium heat. Add chopped onion and minced garlic. Cook until the onion turns soft and fragrant 
  3. Cook the Mushrooms
    Add sliced mushrooms and thyme. Sauté for 5–6 minutes until the mushrooms release their juices and develop a deep flavour. 
  4. Add Broth & Macadamias 
    Pour in the vegetable broth. Add the toasted Australian Macadamias. Stir well and let everything simmer together for 5 minutes 
  5. Blend 
    Transfer the mixture to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Season with salt and pepper to taste 
  6. Garnish & Serve
    Ladle into bowls. Top with crushed Australian Macadamias and a sprinkle of thyme and serve it warm.
NUTRITION
  • Calories: 230 kcal
  • Carbohydrates: 14.7 grams
  • Protein: 3 grams
  • Fat: 9.3 grams

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