Chestnut and Mushroom Soup

Fenna

This Recipe for Chestnut and Mushroom Soup Recipe is yummy soup with a velvety smooth texture with the healthy chestnut and mushrooms

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Prep Time 15 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 30 mins

Course Soup

Servings 4

Ingredients

1 medium sized onion, finely chopped
olive oil
½ teaspoon fresh rosemary, minced
2 cups (175 g) cremini mushrooms, laminated
1 cup (190g) peeled roasted chestnuts (store bought is fine)*
3 ½ cups (875 ml) vegetable stock
fresh parsley, for garnish

Instructions

In a pot over medium heat, add the onion, rosemary and one or two teaspoons of olive oil. Sauté until the onion has softened.
Add the mushrooms and the chestnuts to the pot and cook for 5 minutes, or until the mushrooms have released their juices.
At this point, add the stock and a pinch of salt and bring the soup to a boil. Decrease the heat to a low-medium and let the soup simmer for additional 5 minutes.
Transfer the soup to a blender and purée until it’s totally smooth and creamy. Have taste and add a little more salt if needed.
Serve immediately, garnished with a few parsley leaves.

Notes

*If you want to roast the chestnuts yourself, do the following: pre-heat the oven to 180ºC. Make a small incision with a knife into each individual chestnut. Put the chestnuts in a baking tray, sprinkle them with sea salt, and cook in the oven for about 30 minutes. Once the chestnuts are cooked, peel their skins – the peeling process is easier if the chestnuts are still warm.

Keyword Chestnut and Mushroom Soup Recipe