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.
(11 votes)
Cook: 40 Mins
Serves: 6
Price: 86p per serving
Nutritional Information
Each 240g serving contains
Energy
682kj
163kcal
682kj
163kcal
8%
Fat
7g
7g
Med
10%
10%
Saturates
2.9g
2.9g
Med
15%
15%
Sugars
4.1g
4.1g
Low
5%
5%
Salt
0.48g
0.48g
Med
8%
8%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
284kj/68kcal
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.