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Chestnut Mushroom & Thyme Soup

Chestnut Mushroom & Thyme Soup

A delicious easy-to-prepare Chestnut Mushroom & Thyme Soup taken from Dairy Diary 2022.






Chestnut Mushroom & Thyme Soup

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.

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