Chestnut & Mushroom Soup
Equipment
- Saucepan
- Frying pan
Ingredients
- 750 ml Vegetable stock
- 1 stalk Celery, chopped
- 1 small Onion, chopped
- 1 small Carrot, chopped
- 1 Bay leaf
- 400 g Mushrooms, sliced
- 180 g Chestnuts, pre-prepared, chopped
- Handful of pine nuts
Instructions
- Add olive oil to the saucepan, add the celery, carrot, onion, bay leaf and stock. Bring to the boil then simmer for about 20 minutes
- In a separate frying pan, add some olive oil and add the mushrooms cooking them gently until they brown. Add the chopped chestnuts and cook for a few minutes.
- Reserve some of the mushroom/chestnut mix, and add the remainder to the stock in the saucepan. Simmer for another 5 minutes
- Remove the bay leaf, season and blend until smooth. Serve and garnish with some of the reserved mushrooms and a handful of pine nuts.