Chestnut Mushroom & Thyme Soup
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)
Instructions
1
Heat oil in a large pan and cook leek, celery and thyme, covered, for 5 minutes until softened.
2
Add chestnut mushrooms, cook for a 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.
3
Meanwhile, heat a griddle pan (or preheat grill) and toast ciabatta slices on both sides.
4
Remove thyme stalks, then whizz soup with a stick blender, adding 1 tablespoon of crème fraîche. Season to taste.
5
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.
Categories:Dairy Diary 2022 RecipesJust For 1 or 2 CookbookMeals for 1 or 2SoupsStarters & SnacksVegetarian
