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Chestnut Mushroom & Thyme Soup
Emily Davenport
2 servings
15 minutes
468
British
Starters, soups
A delicious easy-to-prepare Chestnut Mushroom & Thyme Soup taken from Dairy Diary 2022.
Ingredients
- Olive oil 1 tbsp
- Leek 1 small, finely chopped
- Celery 1 stick, finely chopped
- Fresh thyme 2 sprigs, plus extra to serve
- Chestnut mushrooms 250g (9oz), finely sliced
- Vegetable stock pot or stock cube 1
- Dried porcini mushrooms 1 tbsp, snipped into small pieces
- Ciabatta loaf ½, cut into 6 diagonal slices
- Crème fraîche 3 tbsp
- Soft blue cheese 75g (3oz)
Directions
Heat oil in a large pan and cook leek, celery and thyme, covered, for 5 minutes until softened.
Add chestnut mushrooms, cook for 2-3 minutes, then add stock pot (or crumble in stock cube) and pour over 600ml (1 pint) boiling water. Sprinkle dried mushrooms over, cover and simmer for 15 minutes.
Meanwhile, heat a griddle pan (or preheat grill) and toast ciabatta slices on both sides.
Remove thyme stalks, then whizz soup with a stick blender, adding 1 tablespoon of crème fraîche. Season to taste.
Spread blue cheese on toasts. Ladle soup into warmed bowls. Dot remaining crème fraîche on top of soup, season and sprinkle with extra thyme leaves.