Use cooked and peeled chestnuts to make this speedy Wild Mushroom & Chestnut Soup. Accompany with some freshly baked wholemeal bread.
SERVES 6
25g butter
2tbsp olive oil
1 clove garlic, crushed
1 onion, chopped
2 sticks celery, chopped
350g mixed wild mushrooms
150ml white wine
750ml vegetable/chicken stock
400g can cooked and peeled chestnuts
250g Greek style natural yogurt
1. Melt the butter in a large saucepan with the olive oil.
2. Add the garlic, onion and celery and sauté for 5 mins until soft.
3. Add the mushrooms, white wine and stock.
4. Bring to the boil then simmer for 15 mins.
5. Add the chestnuts and cook for a further 5 mins.
6. Puree the soup until smooth with a hand blender or place in a food processor.
7. 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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Wild Mushroom & Chestnut Soup
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