Mushroom Cashew Soup with Thyme Crumpets

Few things could be more cozy and comforting than this fresh batch of savoury crumpets, with a perfectly porous texture to soak up all the earthy flavours of the nutty mushroom soup it accompanies.


Serves 6

Preparation Time

Cook time

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Cook's NoteAny combination of mushrooms can be used. For cream of mushroom soup, the soup can be blended until desired consistency is reached.
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For the soup:

  • 800g portobellini or brown mushrooms (washed)
  • 3 shallots (chopped or thinly sliced)
  • 4 cloves of garlic (peeled and thinly sliced)
  • 50g cashews (roasted)
  • ½  tbsp salt
  • ½  tbsp black pepper
  • ½ tbsp. thyme
  • 2 tbsp olive oil
  • 50ml water
  • 350ml – 400ml almond milk

For the thyme crumpets:

  • 1 ¼ cup gluten free flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 flax egg (1tbsp ground flax and 3 tbsp water)
  • 1 cup almond milk
  • 1tsp apple cider vinegar
  • 12 springs of fresh thyme


Brown the onions and garlic in the olive oil in a cast iron casserole on stove top.

Add the mushrooms and thyme and allow mushrooms to release water. Allow the water to evaporate.

Deglaze casserole with the 50ml of water and allow to reduce slightly.

Add salt, pepper, cashews and almond cream and cook for 10 minutes over medium heat. Taste and add extra seasoning as needed.

Serve warm.

Add apple cider vinegar to almond milk and allow to stand for 2 minutes.

Sift all dry ingredients in medium bowl. Add almond milk mixture to dry ingredients and mix until completely combined.

Heat a teaspoon of olive oil in a non-stick pan. Spoon one tablespoon of batter per crumpet into a pan. Once bubbles start to appear on top of crumpet, place a sprig of fresh thyme on top of each crumpet and flip to cook for a further 2 minutes on the other side until cooked through.

Place crumpets on a paper towel to drain.

Serve warm with mushroom soup.

Recipe courtesy of Cupcake Richard.