chestnut-mushroom-and-sage-soup

Chestnut, Mushroom and Sage Soup

Total time: 1 hour

Serves 6

6.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

20g - Butter, unsalted

1 - Red onion, peeled and quartered

2 cloves - Garlic, peeled and crushed

5g - Fresh sage leaves

300g - Whole chestnuts, pre-cooked

100g - Parsnips, peeled, cut into 1-2cm chunks

40g - Dried wild mushrooms

800ml - Hot vegetable stock, reduced salt (divided)

½ tsp - Ground nutmeg

50ml - Double cream

2 tsp - Red wine vinegar

¼ tsp - Salt

¼ tsp - Black pepper

UTENSILS

Large pot, Bowl, Blender, Ladle, Chopping board, Knife

INSTRUCTIONS

1. Add the dried wild mushrooms and 300ml hot vegetable stock in a bowl. Let them soak for about 20 minutes. Once rehydrated, drain and reserve the liquid for later. Chop the mushrooms into smaller pieces.

2. Heat the butter in a large pot over medium heat. Add the red onion and cook for 5 minutes until softened.

3. Add the garlic and sage leaves. Cook for 1 minute until fragrant.

4. Stir in the parsnips and chestnuts. Cook for 3 minutes.

5. Add the mushrooms, reserved mushroom stock, remaining vegetable stock, ground nutmeg, salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 25 minutes.

6. Blend the soup until smooth using a blender. Return the soup to the pot.

7. Stir in the double cream and red wine vinegar.

8. Ladle the soup into the bowls. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 200g