Mushroom and Toasted Chestnut Soup
This hearty mushroom soup has a velvety satisfying texture and deep, nutty autumnal flavour...
It's so rich and satisfying thanks to the creamy goodness of Plenish’s alternative milk, and the addition of some toasted chestnuts. We love using small portobello mushrooms here for their robust flavour, but chestnut mushrooms would be perfect too.
- 180g mushrooms, sliced (2 cups, packed)
- 50g whole chestnuts (1/4 cup)
- 500ml Plenish hazelnut m*lk (2 cups)
- ½ brown onion, finely chopped
- 2 stalks celery, finely sliced
- 1 clove garlic, crushed
- 8 sprigs thyme
- salt & pepper
- 2 tablespoons olive oil
- hazelnuts to garnish.
Preheat the oven to 170 degrees.
Lightly crush the chestnuts, and toast for 6 minutes to enhance their flavour. If you’re garnishing with some toasted hazelnuts, toast these now too.
Heat the olive oil in a medium saucepan on a moderate heat.
Gently sauté the onions, celery and crushed garlic, add a little salt and pepper, and cook for 10 minutes, or until soft and translucent.
Strip the thyme leaves from its stalks and add these.
Add the sliced mushrooms and the roasted chestnuts.
Continue to sauté on a moderate heat for a further 8 minutes.
Now add the m*lk and keep the heat moderate. (If you like it extra creamy go for 2 cups of m*lk, for a lighter soup go for 1 cup of m*lk and 1 cup of vegetable stock).
Once the soup has just come to simmer turn off the heat.
Allow it to cool a little before blending until smooth and creamy.
Garnish with a drizzle of olive oil, (perhaps even truffle oil!), a scattering of toasted hazelnuts if you wish, and a few thyme leaves.