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Level 1, 377 New South Head Road
Double Bay, NSW, 2028


Stephanie Malouf | Accredited Practicing Nutritionist

Conscious Recipes

Creamy Mushroom & Thyme Soup (Dairy Free)

Stephanie Malouf Nutrition

Serves 2-4 - entrée or main size


  • 500g mushrooms, any type. I used a mix of field and oyster
  • 1 large or 2 small brown onions, sliced
  • 500ml bone broth or good quality stock
  • 1 tbsp dried thyme or 2 tsp fresh
  • 2 garlic gloves, crushed
  • 2 tsp coconut oil or good quality butter
  • Pinch of sea salt & pepper 


  1.  Heat the oil or butter in pan and sauté the onions until soft
  2. Add the garlic, thyme and mushrooms and sauté until soft and the onions have caramelised. If you want, reserve a couple of the cooked mushrooms to decorate when serving
  3. Pour in the the bone broth or stock and mix, scraping up all the caramelised onion and juices from the base of the saucepan
  4. Season with salt and pepper
  5. Using a blender or food processor blend until it forms a creamy consistency
  6. Pour into a bowl and finish with one mushroom in the centre and a light drizzle of good quality extra virgin olive oil