Festive Soup Recipe

 

 

Mushroom & Roast Chestnut Soup (serves 4):

Ingredients:

400g mixed mushrooms, sliced

150g ready-roasted chestnuts, sliced

3 tablespoons olive oil

1 stick celery, chopped

1 small carrot, diced

1 small onion, diced

1 tablespoon fresh parsley

1 tablespoon soy sauce

1 bay leaf 

900ml vegetable stock

• Add the stock, celery, onion, carrot and bay leaf to a pan, bring to the boil, cover and simmer for 20 minutes.
• Meanwhile heat the oil in a frying pan and fry the mushrooms until browned. Add the chestnuts and fry for a further 5 minutes. Set 4 heaped tablespoons of the chestnut and mushroom mix to one side for garnishing.
• Add the remainder of the chestnut and mushroom mix to the stock pan and continue to simmer for a further 10 minutes.
• Remove the bay leaf and blend until smooth. Reheat gently and add the soy sauce.
• Put a spoonful of the set-aside chestnut and mushroom mix into each serving bowl, then pour the soup on top, sprinkle with parsley and serve with crusty bread.