The more I experiment in the kitchen the more I love and enjoy a recipe that uses not too many ingredients and is still delicious. It was so wonderful to come home to this warm comforting soup this week when it was so cold outside and the best part of this soup is that it is nice and creamy and I didn’t use any cream. To make this soup you will need,
Mushroom and chestnut soup.
- 1kilo Portobello mushrooms
- Cooking oil
- 200g chestnuts
- 200ml almond milk
- 1 onion
- 1 handful fresh sage leaves
- 1tbsp tamari (soy sauce)
- 1tsp smoked paprika
- 1tbsp truffle oil
- 750ml stock
- Some of the liquid of the boiled chestnuts
- Step 1 Get a pot, add some water and boil your chestnuts until cooked.
- Step 2 In another pot, add some cooking oil, peel and chop your onion, add to the pan and add the sage leaves. Toss them and add the smoked paprika. Wash and chop your mushrooms and add them to the pot and cook. Add the almond milk and stock and put a lid on the pot and let your soup cook.
- Step 3 Add the tamari and truffle oil and the cooked chestnuts together with some of the liquid from your cooked chestnuts to the pot.
- Step 4 Blend the soup, should you feel this soup is too thick for your liking add more liquid to it. This soup lasts in the fridge for more than a few days and with these quantities I served six portions.