Recipes
Recipes

Mushroom and chestnut soup

The woody flavour of the mushrooms and earthiness of the chestnuts combine to make a rich, nutty-tasting soup.

The woody flavour of the mushrooms and earthiness of the chestnuts combine to make a rich, nutty-tasting soup.

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(11 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 6

Cooking Time

Price: 86p per serving

Nutritional Information

Each 240g serving contains

Energy
682kj
163kcal
8%
Fat
7g
Low
10%
Saturates
2.9g
Low
15%
Sugars
4.1g
Low
5%
Salt
0.48g
Low
8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
284kj/68kcal

Ingredients

1 tbsp olive oil

15g butter

1 medium onion, finely chopped

1 clove garlic, finely chopped

250g pack chestnut mushrooms, sliced

250g pack jumbo mushrooms, roughly chopped

1 tbsp fresh thyme leaves, plus extra to garnish

100ml sherry (optional)

200g pack Merchant Gourmet Whole Chestnuts

1L vegetable stock, made with 1 stock cube

75g reduced-fat crème fraîche

Bread, to serve

Method

1
Heat the oil and butter together in a large pan over a medium heat. Add the onion and cook until soft, stirring occasionally. Add the garlic and cook for another 1 minute.
2
Add all the mushrooms to the pan along with the thyme leaves and stir everything together. Cook for 4-5 minutes until the mushrooms start to soften.
3
Pour in the sherry, if using, and turn up the heat. Allow to bubble for 2-3 minutes, then add the chestnuts and the stock and bring to a simmer.
4
Simmer, uncovered, for 12-15 minutes, stirring occasionally, then purée in a processor or with a hand-held blender until smooth.
5
Divide the soup between 6 bowls. Top each one with a dollop of crème fraîche and garnish with thyme leaves. Serve with bread.