Autumn Mushroom and Chestnut Soup
Prep time: 40 minServes: 6
Pairs with
Chestnut's nutty depth and mushroom's umami in a warm autumn bowl — a full white with oak notes or a light red with earthy tones.
Ingredients
- 300g mixed mushrooms (porcini, button, shiitake)
- 200g cooked chestnuts (vacuum-packed)
- 1 yellow onion, diced
- 2 garlic cloves
- 50g butter
- 100ml dry sherry
- 600ml vegetable stock
- 200ml cream
- Thyme
- Truffle oil
- Salt, black pepper
Method
- 11. Fry the mushrooms in butter over high heat. Set some aside for garnish.
- 22. Sauté onion and garlic. Add chestnuts, cook 2 minutes.
- 33. Pour in sherry, cook 1 minute. Add stock and thyme.
- 44. Simmer 15 minutes. Blend smooth with cream.
- 55. Serve with fried mushrooms, a drop of truffle oil and black pepper.