Chestnut and mushroom soup


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!

chestnut and mushroom soup

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

chestnut and mushroom soup

You can see loads of photos from our foraging courses on our Facebook page.


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About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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