Tuesday 9 April 2013

Cream Of Chestnut Mushroom Soup

chestnut mushrooms
Chestnut Musrooms
I'm not starting off with a photo of the soup because I don't have one that looks good enough to be on the homepage of Free From G. It's not because it isn't great or that it went wrong, it's because it was never intended to be served as a soup and so I don't have a nicely plated version to share with you.

The reason I created the soup was as the sauce for a Chicken and Mushroom Pie, the Puff Pastry went horribly wrong though so I won't be documenting that anytime soon but I think that the soup deserves its own post as it's pretty special.

cream of mushroom soup
Cream Of Mushroom Soup In The Pan
That's the finished version and basically how it would of looked in a dish minus a nice bit of garnish. Not the best representation for a soup so lovely but I feel that the recipe more than makes up for the lack of presentation.

This is incredibly filling and would easily make main meals for 4 people.


500g Chestnut Mushrooms
1 Small Onion
25g Butter
1 Tablespoon Olive Oil
500ml Boiling Water
1 Knorr Chicken Stock Pot
250ml Milk
2 Tablespoons Clotted Cream
Pinch of Sea Salt

As you'll see from those ingredients, this is definitely a comfort food meal, my favourite kind of recipe to create.

chestnut mushroom preparation
Mushroom, Mushroom
  • Roughly slice the mushrooms
sliced chestnut mushrooms
So Much For The Pie :(
  • Roughly chop the onion
  • Heat the olive oil and butter in a large saucepan on high
  • Add the onion and cook until soft, stirring occasionally, around 5 minutes
  • Add the mushrooms and stir
chestnut mushrooms in pan
Pot O'Mushrooms
  • Cook the mushrooms stirring often until soft 5 -6 minutes
cooked chestnut mushrooms in pan
Shrunken Mushrooms
  • Mix the stock pot with the water, add milk and pour into the pan
  • Add the salt
  • Cover, lower the heat and simmer for 10 minutes
mushroom soup
Steamy Shot
  • Use a hand blender to blitz the mushrooms and onion until the soup is thick and smooth
  • Take off the heat add the clotted cream and stir until dissolved
  • Serve or put to one side to reheat later
The Pie Pastry may have been a disaster (nowhere near enough butter) but the soup was a triumph. Once I'd placed the soup in the baking dish with the Chicken ready to be covered I had some leftover in the pan. Not for long, I spooned every last drop out of the pan and into my mouth, filling but incredibly delicious, I kept going back for more.

So that's my Cream of Chestnut Mushroom Soup. Yes, it's a bit naughty, it's full of calories and somewhat indulgent but that's typical of a Free From G recipe. You just know that you won't be getting a Lentil Bake anytime soon.

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