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.
Made with pack of puree I'd taken out of the freezer and not used, guessed at how big the punnet of mushrooms was and as it was puree didn't mash the soup. Delicious will make again as I still have more packs in freezer from collecting chestnuts in Cevennes (France) - 03 Jan 2017