Mushroom and chestnut soup

Mushroom and chestnut soup

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

By , 21 September 2015
Mushroom and chestnut soup
  • Ready in: 40 mins
  • Serves: 6
  • Price: 86p per serving
Nutritional Info
Each 240g serving contains
  • Fat 7
  • Sat Fat 2.9
  • Sugar 4.1
  • Salt 0.48
  • Cals 163
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 284kJ/68kcal.
  • 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
  • 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.

  • 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.

  • 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.

  • Simmer, uncovered, for 12-15 minutes, stirring occasionally, then purée in a processor or with a hand-held blender until smooth.

  • Divide the soup between 6 bowls. Top each one with a dollop of crème fraîche and garnish with thyme leaves. Serve with bread.