Mushroom and Chestnut Soup with Thyme
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  1. 1 onion
  2. 2 cloves garlic
  3. 250 g mushroom
  4. 900ml vegetable stock
  5. 20 whole blanched chestnuts
  6. 200 ml oat cream
  7. salt
  8. pepper
  9. parsley
  10. thyme
  1. In a large pot, heat the olive oil. Add the onion, garlic and thyme, and fry for 5 minutes. Then add the mushrooms and a good teaspoon of salt. Cook on a high heat for about 5 minutes, until they have wilted. Add the chestnuts and stock and simmer for 15 minutes. Add pepper and parsley.
  2. Put the ingredients in a blender and whizz until smooth. Pour back into a clean pot and add half of oat cream. Stir through and warm. Serve in bowls with a dollop of oat cream and whole blanched chestnuts.
Petra Kavšek The Foodie