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Chestnut mushroom and red wine soup

Name: Chestnut mushroom and red wine soup
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Ingredients: 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

Published: 25 Nov 19
Updated: 4 Mar 25

Warm up wintry days with a hearty bowl of mushroom soup, enriched with double cream, red wine and a generous knob of butter.

Easy
October 2019

Test kitchen approved

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.

Freezable

Nutrition: per serving

Calories: 353kcals
Fat: 24.8g (14g saturated)
Protein: 5.7g
Carbohydrates: 2.5g (2g sugars)
Fibre: 1.9g
Salt: 0.1g

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Ingredients

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

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Method

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.

Recipe from October 2019 Issue

Nutrition

Nutrition: per serving

Calories: 353kcals
Fat: 24.8g (14g saturated)
Protein: 5.7g
Carbohydrates: 2.5g (2g sugars)
Fibre: 1.9g
Salt: 0.1g

delicious. tips

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.