1 punnet mushrooms (closed cup or chestnut mushrooms are best)
1 chopped onion
1 jar chestnuts
1 litre stock (veg or chicken)
300ml double cream
1 teaspoon dried rosemary
pepper to season
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the butter in a pan and fry the mushrooms and onions for around 3 to 5 minutes until soft.
Add the chestnuts long enough to warm them through.
Add the stock and blitz with a hand blender until you have no large lumps (although you can take out a few slices of mushroom and re-add them after blending to add texture). Add the rosemary and simmer until heated through.
Stir in the cream and season, leave to warm through. Serve.