Mushroom and chestnut soup
- ½ tbsp of olive oil
75g stiitake mushroom, roughly chopped
125g chestnut mushroom, roughly chopped
125g portbellini mushroom, roughly chopped
1 small onion, roughly chopped
100g ready roasted chestnut
500ml chicken stock
salt and pepper to taste
- In a larger saucepan, fry mushrooms in olive oil for 10 mins over high heat.
- Add onions and chestnuts and turn down the heat. Stir for a couple of mins, then pour stock and bring to boil.
- Simmer for another 10 mins before whizzing in a blender until smooth. Season with salt and pepper.