Name: Chestnut Mushroom Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: About 4 bowls
Cuisine: British
Ingredients: A knob of butter; 1 tbsp vegetable oil; 1 onion, chopped; 1 celery stalk, chopped; About 500 g chestnut mushrooms, sliced (quantity not stated in source; use enough to make a substantial mushroom base); 1 clove garlic, finely grated; 750 ml vegetable or chicken stock; 1 tbsp soy sauce; 150 ml double cream, plus a little extra to finish; Salt and black pepper, to taste; Fresh parsley, chopped, optional

Method

8 steps

Heat the butter and oil in a large saucepan over medium heat. Add the chopped onion and celery and cook gently until softened, stirring occasionally.
Add the grated garlic and cook briefly until fragrant, taking care not to let it brown.
Add the sliced chestnut mushrooms and stir to coat them in the softened vegetables.
Pour in 750 ml stock and season lightly with salt and pepper. Bring to the boil, cover, then reduce to a gentle simmer for about 20 minutes, until the vegetables are tender.
Lift out some mushrooms and vegetables with a slotted spoon and blend them with enough broth to make a smooth purée. Work in batches if needed and take care with hot liquid.
Return the purée to the pan and stir in the remaining broth until the soup reaches the consistency you like.
Add the soy sauce and double cream. Warm gently without boiling, then taste and adjust the seasoning.
Serve with a little extra cream and chopped parsley, if desired.

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Recipe notes

Helpful tips

The source does not give a mushroom weight; add enough sliced mushrooms to make the pot vegetable-heavy, then adjust the stock for your preferred thickness.
Blend hot soup in small batches and vent the blender lid to prevent pressure build-up.
For a thicker soup, blend more of the vegetables; for a thinner soup, add a splash of stock.
Add cream at the end and avoid boiling after it is added.

Storage

Cool promptly and refrigerate in a covered container for up to 3 days. Reheat gently until steaming hot; avoid boiling after adding cream. Freeze without the cream for up to 3 months, then thaw, reheat and stir in cream.