Wild Mushroom & Chestnut Soup
Rich and creamy this is a wonderful Autumn soup. Use a variety of mushrooms for maximum flavour. Using cooked and peeled chestnuts make this a speedy soup and a delicious hearty meal. Accompany with some freshly baked wholemeal bread.
Get Ahead: You can freeze this soup for up to 1 month after pureeing and before adding the Greek Yogurt. Defrost then add the yogurt and heat through to serve.
Ingredients
25g (1oz) Butter
2tbsp olive oil
1 clove garlic, crushed
1 onion, chopped
2 sticks celery, chopped
350g (12oz) mixed wild mushrooms
150ml (5floz) white wine
750ml (26floz) vegetable/chicken stock
400g (14floz) can cooked and peeled chestnuts
250g (8oz) Greek Style Natural Yogurt
Try it with...
Method
- Melt the butter in a large saucepan with the olive oil.
- Add the garlic, onion and celery and sauté for 5 mins until soft.
- Add the mushrooms, white wine and stock.
- Bring to the boil then simmer for 15 mins.
- Add the chestnuts and cook for a further 5 mins.
- Puree the soup until smooth with a hand blender or place in a food processor.
- Return the soup to the pan and stir in the Greek yogurt. Warm through but do not allow the soup to boil.
- Serve immediately.
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