Mushroom Chestnut Soup Recipe

While I was in London, I came across the most delicious mushroom soup at a little cafe called Farm Girl. This is my recreation of that hearty, warming soup recipe.

Ingredients:

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 300 grams mushrooms, sliced

• 200 grams roasted chestnuts, peeled and chopped

• 1 liter vegetable broth

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

• 1 bay leaf

• Salt and black pepper, to taste

• 1/2 cup coconut milk (or any other plant-based milk for creaminess)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Ingredients:

   • Heat the olive oil in a large pot over medium heat.

   • Add the chopped onion and garlic, sautéing until the onions are translucent and fragrant.

2. Cook the Mushrooms and Chestnuts:

   • Add the sliced mushrooms to the pot and cook until they start to release their juices and brown slightly.

   • Stir in the chopped chestnuts and cook for another 2-3 minutes.

3. Simmer the Soup:

   • Pour in the vegetable broth and add the thyme and bay leaf.

   • Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 20 minutes. The chestnuts should be soft, and the flavors well blended.

4. Blend and Season:

   • Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend it in batches.

   • Return the blended soup to the pot and stir in the coconut milk. Heat through.

   • Season with salt and black pepper to taste.

5. Enjoy! Add a bit of fresh olive oil and parsley to the top.

Wishing you so much coziness and warm during this winter season.