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Mushroom and chestnut soup with thyme recipe

72 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
Vegetarian

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

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.
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.
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