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Chestnut and Mushroom Soup

Hearty Chestnut and Mushroom Soup Recipe
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Recipe by: Chestnuts Australia
chestnutsaustralia.com.au
Average: 4.2 (31 votes)
88 Collected
Difficulty
Moderate
Category
Cuisine
Prep:  15 minutes
Cook:  1 hour 15 minutes
Serves:  4
A stunning, winter warming soup that celebrates the flavours of Australian Chestnuts and mushrooms. Sever this soup with some toasted garlic bread too.

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Chestnut and Mushroom Soup
Ingredients:
Roasted Chestnuts
Soup
Method:
Roasted Chestnuts
  1. Preheat oven to 200°C (180°C fan-forced). Cut a shallow cross into the flat side of each chestnut shell
  2. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
  3. Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Soup
  1. Heat oil in large saucepan over medium heat. Add leek and cook, stirring often, for 3-4 minutes until tender. Add mushrooms and cook, stirring often, for 3 minutes until softening. Stir in chestnuts and stock, cover and bring to the boil
  2. Reduce heat and gently simmer, uncovered, for 30-35 minutes or until chestnuts are soft. Remove from heat
  3. Using a hand blender, blend soup until smooth. Simmer over low heat until hot. Season to taste. Ladle into serving bowls. Drizzle with cream or top with a dollop of yoghurt and serve. Top with pan-fried sliced chestnuts for a crunchy garnish, if desired
Tips & Hints:
  • This soup thickens on standing, if necessary, add extra stock.

Reviews for Chestnut and Mushroom Soup

4.19355
Average: 4.2 (31 votes)