Chestnut and Mushroom Soup
 
Chestnut and Mushroom Soup
 
SLURP RECIPE

Chestnut and Mushroom Soup

1hrs 15mins
medium
Servings: 4

I know I know, roasting chestnuts might appear hugely laborious, but it is quite satisfying if you have the time. If you do want to your own chestnuts (the smell is amazing too!), I recommend 500g of chestnuts. Follow these lovely steps to get your chestnuts nice and roasty and shelled and ready for soup!

Written by Ros Heathcote Founder, Borough Broth

Ingredients

  • 50g organic grass-fed butter / ghee / organic beef tallow, chicken schmaltz, duck or goose fat
  • 2 brown onions, diced
  • 3 cloves of garlic, crushed
  • 400g chestnuts, peeled and roughly chopped (roast your own or buy ready prepped)
  • 150g organic chestnut mushrooms roughly sliced
  • 3 springs fresh thyme
  • 1 pinch ground black pepper
  • 1 pinch pink/sea salt
  • 1 tbsp organic crème fraîche - optional
  • 648g (2 pouches) Borough Broth Organic Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Heat a large saucepan with the fat on a high heat, add the mushrooms and almost all the chestnuts (set aside a small handful for garnish) for around 3 minutes until they're slightly browned.
  2. Turn the heat down to medium and add the onion, thyme and garlic and stir until the onion is translucent, ensuring they don't brown.
  3. Add the chicken broth to the pan and bring to a brief boil.
  4. Reduce the pan to a simmer and leave to cook for around 30-45 minutes until the chestnuts soften.
  5. Remove the thyme springs and use a hand blender to puree the mushrooms and chestnuts into a creamy consistency.
  6. When ready to serve, heat through and garnish with a splash of crème fraîche and a sprinkle of chestnuts.