Step 1

Thinly slice the mushroom caps, discarding the stalks. Cook the oil in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring for 1 minute, or until the garlic is golden.

Step 2

Add the mushrooms, dill, parsley, honey, and a good shake of salt and pepper. Cook for 3-4 minutes, or until the mushrooms just soften.

Step 3

Add the flour and cook, stirring, for 1 minute. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to a boil, stirring.

Step 4

Reduce the heat and simmer gently for 2 minutes, stirring occasionally. Whisk the coconut oil into the soup, then reheat gently, stirring.

Step 5

Season to taste and garnish with the chives and thyme.