Mushroom and chestnut soup with thyme recipe

45 ratings Rate
  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 370 calories / serving
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Mushroom and chestnut soup with thyme HERO

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.

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  • 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
  • 25g (1oz) whole-cooked vacuum-packed chestnuts
  • 900ml (1½ pints) vegetable stock
  • 200ml (7fl oz) creme fraiche, to serve
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  • Energy 1526kj 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

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