Mushroom and chestnut soup with thyme recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1525kJ 370.0kcal
- Fat
- 32g
- Saturates
- 15g
- Salt
- 1.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 10.6gProtein 4.7gFibre 3.1g
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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
