Low Carb Collagen Mushroom Soup
Posted by Nicole Frain in Recipes

Makes: 6 servingsCalories: 359Difficulty Level: EasyPreparation time: 15 minutesCook time: 15 minutesTotal time: 30 minutes
Ingredients
- 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
Instructions
- Bring a soup pot to a medium-high heat and add butter, thyme and garlic.
- Add mushrooms and sauté until golden brown.
- Add stock, stock cubes, and cream.
- Bring back up to a simmer.
- In a mug, mix cornflour with a small amount of water. Add in parts to thicken the soup to desired consistency.
- In a separate mug, dissolve HCP in a small amount of water. Add to the soup and mix well.
- Best served hot, with bread.
- Can be frozen. Best stored in the fridge for up to 5 days.
Featured Products
Using pure Hydrolysed Collagen Peptides, HCP provides over 20g of protein per serve.
$42.00