We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Mushroom and chestnut soup with thyme recipe

Mushroom and chestnut soup with thyme recipe

56 ratings

There's nothing more satisfying that sitting down to a steaming bowl of soup. This mushroom soup recipe combines Forestière and chestnuts mushrooms with plenty of fresh thyme, a dash of sherry and a dollop of crème fraîche for the ultimate comforting supper. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 370 calories / serving

Ingredients

  • 4 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp chopped thyme
  • 400g (13oz) chestnut mushrooms, trimmed and sliced
  • 125 ml (4fl oz) dry sherry or white wine
  • 100g (3½ oz) cooked whole chestnuts
  • 900ml (1½ pints) vegetable stock
  • 200ml (7fl oz) creme fraiche, to serve

Each serving contains

  • Energy

    1525kj
    370kcal     18%

  • Fat

    32g 46%

  • Saturates

    15g 75%

  • Sugars

    6g 7%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 10.6g Protein 4.7g Fibre 3.1g

Method

  1. In a large pot, heat the olive oil. Add the onion, garlic and thyme, and fry for 5 minutes. Then add the mushrooms and a good teaspoon of salt.
  2. Cook on a high heat for about 5 minutes, until they have wilted. Pour in the sherry or white wine and sizzle for a few minutes. Add the chestnuts and stock and simmer for 15 minutes.
  3. Put the ingredients in a blender and whizz until smooth. Pour back into a clean pot and add half the crème fraîche. Stir through and warm. Serve in bowls with a dollop of crème fraîche.
See more Mushroom recipes

You may also like

Be the first to comment

blog comments powered by Disqus