Wild Mushroom & Chestnut Soup
- Autumn
- On the Side
Rich and creamy, this is a wonderful Autumn soup. Use a variety of mushrooms for maximum flavour. Using cooked and peeled chestnuts make this a speedy soup and a delicious hearty meal. Accompany with some freshly baked wholemeal bread.
Get Ahead: You can freeze this soup for up to 1 month after pureeing and before adding the Greek Yogurt. Defrost then add the yogurt and heat through to serve.
Ingredients
25g (1oz) Yeo Valley Organic Salted Butter
2tbsp olive oil
1 clove garlic, crushed
1 onion, chopped
2 sticks celery, chopped
350g (12oz) mixed wild mushrooms
150ml (5floz) white wine
750ml (26floz) vegetable/chicken stock
400g (14floz) can cooked and peeled chestnuts
Method
Melt the butter in a large saucepan with the olive oil.
Add the garlic, onion and celery and sauté for 5 mins until soft.
Add the mushrooms, white wine and stock.
Bring to the boil then simmer for 15 mins.
Add the chestnuts and cook for a further 5 mins.
Puree the soup until smooth with a hand blender or place in a food processor.
Return the soup to the pan and stir in the Greek yogurt. Warm through but do not allow the soup to boil.
Serve immediately.
In this recipe...
Greek Style Natural Yogurt
10
Salted Butter
15
Greek Style Natural Yogurt
10
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