Charlotte's creamy mushroom and chestnut soup

    Charlotte's creamy mushroom and chestnut soup

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    About this recipe: This is a soup even my mushroom hating husband likes!! Ideally served with warm crusty rolls on a winter evening. Not so good as a starter as it is quite filling x

    Serves: 4 

    • knob butter
    • 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

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the butter in a pan and fry the mushrooms and onions for around 3 to 5 minutes until soft.
    2. Add the chestnuts long enough to warm them through.
    3. 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.
    4. Stir in the cream and season, leave to warm through. Serve.
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