Creamy Mushroom and Chestnut Soup

April 10, 2017 0 Comments

Creamy Mushroom and Chestnut Soup

Rich and creamy, this soup is delicious and oh so satisfying. This heavenly concoction is reminiscent of the French Velouté de Châtaignes (aka Cream of chestnut soup, but it sounds so much more exotic in French N'est-ce pas?)

Creamy Mushroom and Chestnut Soup

Time: 60 mins |  Serves: 6


1 tbs extra virgin olive oil
100g leek, trimmed and finely sliced
350g button mushrooms, roughly chopped
400g roasted chestnuts (leave some to serve)
5 cups chicken stock
100g Natural Greek-style yoghurt to serve (approximately 1 tbs per serve)


Heat oil in large saucepan over medium heat. Add chopped leeks and sauce until soft.

Add mushrooms and cook for approximately 3 minutes or until soft.

Add stock and chestnuts and bring liquid to the boil.

Reduce heat, season to taste, and simmer uncovered for 30-35 minutes or until the chestnuts are soft and plump.

Remove the mixture from heat and allow to cool slightly.

Using a food processor, blend the mixture until smooth.

To serve, simmer the soup until just hot. Divide the soup between 4 bowls, top with a dollop of yoghurt, sauteed mushrooms and toasted chestnuts.

​Note: The mixture will harden as it cools, you can add a little extra water or stock if necessary.

Adapted from Martha Stewart recipe.

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