Looking for a cozy, earthy dish to warm you up?
This Chestnut Mushroom Soup combines the nutty richness of chestnuts with the umami goodness of mushrooms.
Perfect for a comforting meal on a chilly day!
Ingredients
- 800 g (28.2 oz) chestnuts
- 1 onion, chopped
- 1 clove garlic, minced
- 40 g (2.8 oz) margarine
- 1/2 tsp white wine vinegar
- Vegetable broth (enough to cover the chestnuts)
- 200 ml (0.85 cups) oat milk
- Salt and black pepper, to taste
- 200 g (7 oz) white mushrooms, sliced
- Olive oil
- Fresh thyme, for garnish
Instructions
Step 1: Boil the chestnuts in a pot of water for 20 minutes, then drain and set aside.
Step 2: In a skillet, sauté the onion and garlic in margarine over medium-high heat until lightly browned and aromatic.
Step 3: Add the boiled chestnuts and fry for another 2 minutes.
Step 4: Pour in white wine vinegar and enough vegetable broth to cover the chestnuts.
Add oat milk, cover, and simmer for 10 minutes.
Step 5: Season the soup with salt and black pepper to taste. Blend the soup until smooth and creamy.
Step 6: In a separate pan, sauté the mushrooms in olive oil until golden brown.
Season with salt, pepper, and thyme. Add to the soup for garnish.
Frequently Asked Questions (FAQs)
1. Can I use dairy milk instead of oat milk?
Yes, you can substitute oat milk with any milk of your choice, such as almond or regular dairy milk.
2. How do I store the soup?
Store the soup in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
3. Can I use canned chestnuts?
Yes, canned chestnuts will save time. Just skip the boiling step.
4. Can I add other vegetables?
Absolutely! You can add carrots or celery to the soup for extra flavor.
5. What is a good side dish for this soup?
Serve the soup with crusty bread or a fresh green salad for a complete meal.
Creamy Chestnut Mushroom Soup
Ingredients
- 800 g chestnuts
- 1 onion chopped
- 1 clove garlic minced
- 200 g white mushrooms, sliced
- 40 g margarine
- 1/2 tsp white wine vinegar
- 200 ml oat milk
- Vegetable broth enough to cover the chestnuts
- Salt and black pepper to taste
- Fresh thyme for garnish
- Olive oil
Instructions
- Boil the chestnuts in a pot of water for 20 minutes, then drain and set aside.
- In a skillet, sauté the onion and garlic in margarine over medium-high heat until lightly browned and aromatic.
- Add the boiled chestnuts and fry for another 2 minutes.
- Pour in white wine vinegar and enough vegetable broth to cover the chestnuts. Add oat milk, cover, and simmer for 10 minutes.
- Season the soup with salt and black pepper to taste. Blend the soup until smooth and creamy.
- In a separate pan, sauté the mushrooms in olive oil until golden brown. Season with salt, pepper, and thyme. Add to the soup for garnish.
