Chestnut, onion and mushroom soup
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Chestnut, onion and mushroom soup
- Prep time:
- 15 mins
- Cook time:
- 35 mins
- Serves:
- 4
Anthony Demetre suggests making this autumnal soup with any type of wild mushroom - for a touch of luxury, sprinkle over a little shaved truffle as you serve it
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Ingredients
- 75g Butter
- 2 white Onions, finely chopped
- 4 cloves Garlic, thinly sliced
- 1 tsp chopped Thyme
- 1 tbsp chopped Rosemary
- 200g Chestnuts, fresh or frozen, thinly sliced
- 100g Trompette de Morte Mushrooms, well cleaned and picked over
- 100g chestnut mushrooms, thinly sliced
- 200ml Madeira
- 1.5 litres chicken or vegetable stock, or water
- 1 tsp tarragon
- 1 tsp chopped Parsley
Method
1. Melt the butter in a large heavy-based pan, and cook the onions, garlic, thyme and rosemary in it until the onions are translucent, about 5-10 minutes.2. Add the chestnuts and cook lightly for a further 5 minutes. Stir in both types of mushrooms and cook for a further 2 minutes. Pour in the Madeira and reduce by two-thirds. Add the stock or water, bring to the boil and simmer for 15 minutes.
3. Finish with salt and pepper, to taste, and scatter over the chopped tarragon and chopped parsley.
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