Chestnut mushroom soup

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Making your own soup is so easy! And tastes so much better than the pre-packed and wrapped liquids you can buy at the supermarket. Add some extra vegetables / beans / nuts / seeds / rice / noodles or anything else to make your dinner extra satisfying. Grill a few slices of bread, choose your favourite bread spread and dine away. Enjoy your evening 🥘!

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– 800 g (1,9 pounds) chestnut mushrooms
– 800 ml (3.3 cups) vegetable broth
– 250 ml (1 cup) plant based cooking cream
– 2 small red onions
– 2/3 garlic cloves
– 6 big fresh sprig of thyme
– oil
– salt & pepper, to taste

extra needed: frying pan, measuring cups&spoons, scale, knife, cutting board, foodprocessor, soup pot
serves: 2-4 persons

Preheat a frying pan over medium-high heat.
Peel and finely chop the garlic gloves and red onions.
Add to the frying pan with 1 tablespoon of oil.
Reduce heat to medium-low and bake for 5-10 minutes.
Rinse and clean the chestnuts. Roughly chop all chestnuts and add to the frying pan.
Bake the mixture until golden brown.
When golden brown, add everything to a foodprocessor.
Add 1/3 of the vegetable broth, cooking cream, thyme and salt & pepper.
Process until smooth.
Pour the mixture in a large soup pot.
Add the remaining vegetable broth and bring to boil for 10-15 minutes.
Add extra thyme, salt or pepper if desired.