Mushroom and chestnut soup with thyme



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


1. In a large pan, heat the olive oil. Add the onion, garlic and thyme, and fry for 5 minutes. 2. Add the mushrooms and a teaspoon of salt. Cook on a high heat for about 5 minutes, until they have wilted. 3. Pour in the sherry or white wine and sizzle for a few minutes. Add the chestnuts and stock and simmer for 15 minutes. 4. Blend until smooth. Pour back into a clean pan and add half the crème fraîche. Stir through and warm. 5. Serve in bowls with a spoonful of crème fraîche.

Nutritional Info:

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