Melt the butter in a medium pot, then add the onion and saute for 3-4 minutes, until golden.
Add McKenzie's Soup Mix and the vegetable stock to the pot and leave to simmer for 25 minutes.
Next, add the mushrooms and thyme and continue to cook for a further 10 minutes. If more liquid is required, add water as needed.
Stir through the parmesan, season the risotto with salt and pepper and serve.