Mushroom and Chestnut Soup Recipe
This mushroom and chestnut soup is creamy, rich and so delicious! The combination of flavors is ideal for winter, and the result is an amazing and comforting soup. This mushroom & and chestnut soup can be vegan if you replace the butter with olive oil. Follow this easy recipe to learn how to make creamy mushroom and chestnut soup.
Mushroom and Chestnut Soup Recipe
Ingredients
- 1 pound 450g Mushrooms of your choice, roughly chopped
- 9 oz 250g Chestnuts, peeled roasted vacuum-packed chestnuts
- 1 large Onion
- 3 cloves garlic crushed
- 2 medium potatoes
- 2 tablespoons Butter
- 2-3 tablespoons Olive oil
- 8-10 springs Thyme
- 5 cups 1.25L vegetable stock/water
- Salt to taste
- Pepper to taste
- 1 teaspoon Cumin
Instructions
- DIRECTIONS1. In a large pot, met butter and olive oil, add chopped onion and sauté for 6-7 minutes, until golden. 2. Add garlic, thyme and mushrooms. Cook, stirring frequently, until the mushrooms are softened, about 10 minutes. Add chestnuts and cook for 2 minutes. 3. Add chopped potatoes, pour in the stalk, season with salt and pepper. Bring to a boil, cover, reduce the heat to low and simmer for 25 minutes. 4. Remove from heat and blend the soup until smooth, using a hand blender. 5. Return to heat and simmer for 5 minutes more. Add cumin and stir. Check the seasoning and add more salt/pepper if needed. More Soup Recipes You May Like:
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