Go Back
–+ servings
A white bowl filled with creamy mushroom soup garnished with chopped nuts, a mushroom slice, and a sprig of thyme, placed on a wooden surface.
Print Recipe
No ratings yet

Mushroom and Chestnut Soup Recipe

Prep Time1 hour
WORK TIME30 minutes
Cuisine: World
Servings: 6 yields

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

  • DIRECTIONS
    1. 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.

Video