Thick, rich, earthy and unbelievably creamy. My mom made this delicious soup last Thanksgiving. https://myfoodbook.com.au/recipes/show/chestnut-and-mushroom-soup Add in maple syrup and coat until caramelised. Puree the soup using an immersion blender, until the soup is smooth with just a few remaining chunks. But maybe without all the cream. Add the mushrooms and cook over a high heat for another 3 mins until softened. And you can add some of the soaking water to the soup for even more flavour. The combination of flavors is ideal for winter, and the result is an amazing and comforting soup. Heat the oil in a large pan and gently fry the onion for 10min or until softened. Something satisfying and creamy. Blend into a soup with a tablespoon of Greek yoghurt. Follow this easy recipe to learn how to make creamy mushroom and chestnut soup. This mushroom & and chestnut soup can be vegan if you replace the butter with olive oil. (The soup can be made a day ahead up to this point). roasting and peeling chestnuts 25 mins. Cook Time 20 mins. Posted on October 23, 2018 by Adam. This mushroom and chestnut soup is creamy, rich and so delicious! This hearty roasted chestnut and mushroom soup recipe is a real autumn and winter favourite. Without a stitch of dairy. Stir in the balsamic vinegar, taste, and adjust the seasoning. It was so good that I had to make it myself, but, by the time I did, chestnuts were already out of most stores, so I’ve been waiting to post it. Prep Time 5 mins. I need substance. But as much as I love soup, I don’t just want a bowl of measly broth. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins. MUSHROOM & CHESTNUT SOUP. Sprinkle over the flour and stir to combine. In my Mushroom & Chestnut Soup, besides onion, garlic and celery, there’s also lots of fresh mushrooms and umami-rich dried porcini. I just saw fresh chestnuts at the market, so it’s finally time! It is a delicious and welcoming bowl of comfort food for a chilly evening. Sprinkle over the pecans and parsley to garnish. Add in the stock and chestnuts, then simmer for 20 minutes. Let the soup cool for a few minutes. Pour the soup into bowls and place a teaspoon of yogurt in the middle, swirl it outwards. Reheat and ladle into bowls. Just a handful of the latter, soaked in boiling water, makes a world of difference. In a dry pan, toast the pecans for 2 minutes. Enter my new friend: Creamy Mushroom-Chestnut Bisque. Chestnut Mushroom Soup. Total Time 50 … Can I …