Low Carb Collagen Mushroom Soup

• 1 scoop (25g) Bulk Nutrients Hydrolysed Collagen Peptides (HCP) in Raw
• 2-3 tablespoons butter - for cooking
• 6 springs of fresh thyme - stalks removed
• 1 tablespoon garlic
• 1 litre vegetable stock
• 2 stock cubes
• 750g mushrooms
• 300ml thickened cream
• 1 tablespoon cornflour

To serve:

• Thyme and/or parsley
• Bread of choice

1. Bring a soup pot to a medium-high heat and add butter, thyme and garlic.
2. Add mushrooms and sauté until golden brown.
3. Add stock, stock cubes, and cream.
4. Bring back up to a simmer.
5. In a mug, mix cornflour with a small amount of water. Add in parts to thicken the soup to desired consistency.
6. In a separate mug, dissolve HCP in a small amount of water. Add to the soup and mix well.
7. Best served hot, with bread.
8. Can be frozen. Best stored in the fridge for up to 5 days.