Chestnut mushroom and red wine soup
- October 2019
- Serves 4
- Hands-on time 30 min, simmering time 10 min
Warm up wintry days with a hearty bowl of mushroom soup, enriched with double cream, red wine and a generous knob of butter.
- 24.8g (14g saturated)
- 2.5g (2g sugars)
- 40g unsalted butter
- 1 tbsp light olive oil
- 4 shallots, finely chopped
- 700g chestnut mushrooms (or use a selection of your favourites), sliced
- 3 fresh thyme sprigs, plus extra to serve
- 3 garlic cloves, crushed
- 500ml red wine
- 500ml vegetable stock
- 100ml double cream
- Toasted pine nuts to serve (optional)
You’ll also need…
- Stick blender
- Heat the butter and oil in a large deep frying pan over a medium heat. Add the shallots and mushrooms and fry for 5-6 minutes until starting to soften. Increase the heat to high, then fry for 10 minutes more until golden. Remove a large spoonful and set aside for the garnish.
- Add the thyme sprigs and garlic to the remaining mushrooms in the pan and stir-fry for 1-2 minutes. Pour in the wine and bubble over a high heat until reduced by two thirds. Add the vegetable stock, bring back to a fast simmer, then leave to bubble gently for 8-10 minutes. Take off the heat and leave to cool slightly. Use a stick blender to whizz the soup to a smooth consistency.
- To serve, put the soup back on the heat until piping hot, then stir in the cream and season to taste with salt and pepper. Ladle into 4 warmed bowls, then scatter with the reserved mushrooms, a few thyme leaves and the pine nuts, if using.
Make to the end of step 2, then cool, cover and keep in the fridge, or freeze in containers for up to 2 months and defrost overnight in the fridge. Serve the soup as in step 3.
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