Mushroom and chestnut soup

Serves 2

    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
  1. In a larger saucepan, fry mushrooms in olive oil for 10 mins over high heat.

  2. Add onions and chestnuts and turn down the heat. Stir for a couple of mins, then pour stock and bring to boil.

  3. Simmer for another 10 mins before whizzing in a blender until smooth. Season with salt and pepper.


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