Mushroom and Chestnut Soup Recipe
- 1 pound (450g) Mushrooms of your choice, roughly chopped
- 9 oz (250g) Chestnuts, peeled roasted vacuum-packed chestnuts
- 1 large Onion
- 3 cloves garlic, crushed
- 2 medium potatoes
- 2 tablespoons Butter
- 2-3 tablespoons Olive oil
- 8-10 springs Thyme
- 5 cups (1.25L) vegetable stock/water
- Salt to taste
- Pepper to taste
- 1 teaspoon Cumin
1. In a large pot, met butter and olive oil, add chopped onion and sauté for 6-7 minutes, until golden.
2. Add garlic, thyme and mushrooms. Cook, stirring frequently, until the mushrooms are softened, about 10 minutes. Add chestnuts and cook for 2 minutes.
3. Add chopped potatoes, pour in the stalk, season with salt and pepper. Bring to a boil, cover, reduce the heat to low and simmer for 25 minutes.
4. Remove from heat and blend the soup until smooth, using a hand blender.
5. Return to heat and simmer for 5 minutes more. Add cumin and stir. Check the seasoning and add more salt/pepper if needed.
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