What’s better than a good soup to combat the first chills? If it’s a creamy mushroom and chestnut soup, even better! The sweetness of the chestnuts pairs very well with the fragrant and tasty mushrooms. If you love autumn soups, I recommend you check out the creamy chestnut soup and the pumpkin and amaretto soup.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 9 oz chestnuts (shelled)
- 10.5 oz mushrooms (mixed)
- 1 potato (medium)
- 1 shallot
- 1 sprig marjoram
- 2 tablespoons extra virgin olive oil
- 4 cups vegetable broth
- salt
Tools
- 1 Pot
- 1 Immersion Blender
- 1 Knife
Steps
Chop the shallot with the marjoram. Cut the potato into cubes and coarsely chop the mushrooms after washing and drying them. In a pot, heat the oil with the chopped shallot and marjoram.
Add the cubed potato, mushrooms, and chestnuts.
Sauté for 5 minutes and add the vegetable broth.
Season with salt.
Let it cook for about 30 minutes until the chestnuts are soft.
Add more broth if necessary.
Blend with an immersion blender or a blender.
Toast the bread in the oven or toaster.
If too thick, dilute with more broth.
Serve with toasted bread cubes.
Tips
It can be stored in the fridge for up to 2 days.
You can also add a little cream at the end of cooking for a richer taste.
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