Creamy Chestnut Mushroom Soup
Combining the nutty richness of chestnuts with the umami goodness of mushrooms, this soup is perfect to eat on a chilly day!
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.