A quick and easy recipe to make delicious chestnut and mushroom soup. We made this for lunch at the weekend on our 2 Day Fruits & Fungus Forage. The photo below is Milly, Megan and Sam foraging for field mushrooms on a somewhat windswept morning!
Ingredients
Serves 4
- Olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 sticks of celery, chopped
- 1 large carrot, diced
- 1 leek, finely sliced
- 250g of chopped mushrooms (we used foraged field mushrooms and fairy ring champignons but shop bought mushrooms will work just as well)
- 250g of chestnut puree
- Flat leaf parsley
- 750 mls of vegetable stock
How to make chestnut and mushroom soup
Whilst you can buy chestnut puree, it’s fun to make your own. To make the mushroom puree:
- Score the tops of freshly picked chestuts and simmer in milk for about 30 minutes, or until the chestnuts have softened
- Strain the chestnuts but keep any milk that’s left over
- Peel the chestnuts and puree in a food processor
- Add the remaining milk until you get the right consistency
Once you’ve made the puree:
- Fry the onions, garlic, celery, carrot and leek for 5 minutes
- Add the chestnut puree, mushrooms and vegetable stock
- Simmer for 20 minutes
- Blend with a hand blender
You can see loads of photos from our foraging courses on our Facebook page.
