This soup tastes rich and a little special. Chestnut mushrooms,
also known as brown mushrooms, are firm and have an earthy flavour.
They are my favourite mushrooms to use in soups and sauces because
they taste stronger than regular white button mushrooms.
Ingredients
55g unsalted butter
1 tbsp sunflower oil
2 onions, finely chopped
2 celery sticks, diced
1 garlic clove, crushed
1kg chestnut mushrooms, sliced
700ml chicken or vegetable stock
2 tbsp soy sauce
150ml double cream
3 tbsp chopped fresh parsley
Salt and black pepper
Method
Melt the butter and oil in a large pan on high heat.
Add the onions and celery. Cook for 5 minutes.
Add the mushrooms and cook for 5 minutes. Keep stirring until they turn golden but not soggy.
Pour in the stock. Let it boil, then lower the heat. Cover the pan and let it simmer for about 20 minutes until the vegetables are soft.
Blend the soup until smooth using a food processor or a hand blender.
Put the soup back into the pan on medium heat. Add the soy sauce and most of the cream. Add salt and pepper to taste.
Serve the soup in warm bowls. Drizzle the leftover cream on top and sprinkle with parsley.
Enjoy your creamy mushroom soup!