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Low Carb Collagen Mushroom Soup

High Protein Low Carb Collagen Mushroom Soup recipe from Bulk Nutrients

Makes: 6 servingsCalories: 359Difficulty Level: EasyPreparation time: 15 minutesCook time: 15 minutesTotal time: 30 minutes


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

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!

More about Nicole Frain

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Bulk Nutrients' HCP using pure Hydrolysed Collagen Peptides HCP provides over 20g of protein per serve
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