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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
