• Michelle Braakhuis

SEASONAL CHESTNUT MUSHROOM SOUP


Making your own soup is so easy. And tastes so much better than the pre-packed and wrapped liquids you can buy at the supermarket!


Add some extra vegetables / beans / nuts / seeds / rice / noodles or anything else to make your dinner extra satisfying.


Grill a few slices of bread, choose your favourite bread spread and dine away.

Enjoy your evening 🥘!

Ingredients:

  • 800 g (1,9 pounds) chestnut mushrooms

  • 800 ml (3.3 cups) vegetable broth

  • 250 ml (1 cup) plant based cooking cream

  • 2 small red onions

  • 2/3 garlic cloves

  • 6 big fresh sprig of thyme

  • oil

  • salt & pepper, to taste

extra needed: frying pan, measuring cups & spoons, scale, knife, cutting board, food processor or (hand)blender, soup pot serves: 2-4 persons


Instructions:

Preheat a frying pan over medium-high heat.

Peel and finely chop the garlic gloves and red onions.

Add to the frying pan with 1 tablespoon of oil. Reduce heat to medium-low and bake for 5-10 minutes.

Rinse and clean the chestnuts. Roughly chop all chestnuts and add to the frying pan. Bake the mixture until golden brown.

When golden brown, add everything to a food processor or use a hand blender.

Add 1/3 of the vegetable broth, cooking cream, thyme and salt & pepper. Process until smooth.

Pour the mixture in a large soup pot. Add the remaining vegetable broth and bring to boil for 10-15 minutes. Add extra thyme, salt or pepper if desired.


Serves immediately and store leftover soup in fridge upto 3 days.


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