Creamy Vegan Mushroom and Chestnut Soup
A creamy and rich soup made with chestnuts and a combination of fresh and dried mushrooms. Perfect for a wintery day!
Servings: 4
Calories: 328kcal
Equipment
Ingredients
For the Soup
- 1000 g Chestnut Mushrooms cremini mushrooms
- 20 g dried porcini or wild or Shitake Mushrooms
- 400 ml warm water
- 150 g floury potatoes such as maris piper or russet
- 180 g cooked chestnuts
- 180 ml marsala wine
- 150 g banana shallots around 3 or a white onion
- 2 teaspoon thyme fresh or dried
- 500 ml vegetable stock
- ½ teaspoon Chilli flakes (optional)
- 1 tablespoon Vegan Worcestershire sauce or soy sauce/tamari
- 6 cloves garlic
- 1 tbs Olive Oil
- 1 teaspoon black pepper
- Sea Salt to taste
- 100 ml plant based cream eg oat cream- OPTIONAL
Instructions
- Crumble the dried mushrooms into the warm water and leave to infuse.20 g dried porcini or wild or Shitake Mushrooms, 400 ml warm water
- Finely chop the garlic and onion/shallot. Peel and dice the potatoes.
- Clean the mushrooms by wiping with a damp cloth and roughly chop.
- Sauté the onion and garlic in the tablespoon of olive oil in a large saucepan until translucent, then add the mushrooms.150 g banana shallots , 6 cloves garlic, 1 tbs Olive Oil
- Cook the mushrooms over a medium heat until they release their juices and cook down.1000 g Chestnut Mushrooms
- Add in the potatoes and herbs and mix to coat with the oil and release the herbs scent a little. (add chilli flakes here too if using)150 g floury potatoes, 2 teaspoon thyme, ½ teaspoon Chilli flakes
- Add the marsala wine and cook for a minute180 ml marsala wine
- Add the dried mushroom water, including the now re-hydrated mushrooms. Add in the cooked chestnuts.180 g cooked chestnuts
- Add in half the vegetable stock and all the vegan Worcestershire sauce/soy sauce.500 ml vegetable stock, 1 tablespoon Vegan Worcestershire sauce
- Simmer on a low heat with the lid half on for 45 mins, until the liquid is reduced and the potatoes almost disintegrated.
- With a stick blender, puree the soup to a very fine smooth and creamy texture. (Or leave chunks as desired) Add more vegetable stock to thin out the soup and blend again.500 ml vegetable stock
- Taste and add salt, worcestershire sauce.1 teaspoon black pepper, Sea Salt to taste
- If you want a creamier soup, add in the plant based cream here. Carefully bring back to a simmer.100 ml plant based cream
- Serve hot with crusty bread and some fresh herbs and more cream or fried mushrooms sprinkled on top.
Notes
This soup is very rich, so serve as an elegant starter or amuse bouche or even as a soup 'shot' as a canape for a party.
This chestnut and mushroom soup uses simple ingredients, but you can substitute some if you have extra dietary needs or want can't find certain ingredients.
- Alcohol Free or No Wine: If you don't want to use alcohol or wine in this recipe, use 2 tablespoons of apple cider vinegar or balsamic vinegar mixed with 2 teaspoons of sugar in with 2 tablespoon water. This helps provide the acidity and sweetness that wine would provide to balance the flavours of the soup.
- Other mushroom varieties: you can make this soup with any combination of mushrooms. Shitake or porcini mushrooms will add extra depth of flavor, while white button mushrooms are mild and less intense.
- Other fresh herbs: Fresh parsley or fresh dill would both be delicious to stir through or top the soup.
Nutrition
Calories: 328kcal | Carbohydrates: 51g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 604mg | Potassium: 1623mg | Fiber: 3g | Sugar: 15g | Vitamin A: 410IU | Vitamin C: 25mg | Calcium: 96mg | Iron: 3mg