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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