Mushroom Chestnut Soup with Truffle Toasts
Well, holy moly. Mushroom and chestnut soup, you are dayum fine. I just want to gobble you up for each and every meal until the end of time.
Or at least, until the end of winter. Please??
Seriously guys, this soup is LEGIT. I know what you might be thinking: “ew, but mushroom soup looks so weird and grey and unappetising…”. My response to you: I get it. But – mushroom soup is quite possibly top of the list when it comes to the phrase “DON’T JUDGE A BOOK BY ITS COVER”. So you’re just going to need to trust me that this mushroom chestnut soup is not to be feared, but embraced. Like the big, chunky, delicious hug in a bowl that it is. Ok? Promise me? This recipe (with truffle toasts!! More on those in a second) is simply too good to miss out on.
This being said, I totally understand the anti-mushroom soup feels. This time last year, around the Christmas period, I witnessed a family member pouring the contents of a tin of cream of mushroom soup into a bowl ready to have for lunch. I can’t lie, my immediate thought was “OH GOD, NO. NO, GET IT AWAY!”. But friends, that’s tinned soup for ya. Homemade soup is the real deal. Especially when it’s homemade mushroom chestnut soup.
Not a fan of mushrooms? Try my Thai Red Coconut Curry with Courgetti & Rainbow Veg, instead!
So, what ingredients will we be using here? Allow me to set the scene:
Mushrooms. Gloriously meaty, earthy chestnut mushrooms. These have been left whole to create a chunky textured soup. As we all know, chunky soups win at winter.
Chestnuts. Sweet, buttery, melt in your mouth chestnuts. How can one even begin to do justice to the stunning flavour of chestnuts? I don’t think I can. They are just an utter treat.
Oat cream. Velvety, creamy, indulgent oat cream. Despite never having used dairy cream as a soup ingredient, I can say with confidence that oat cream is by no means a poor substitute. With a consistency similar to single cream, the subtly silky, slightly nutty flavour is pure perfection.
Garlic. A sweet, brazen blast of garlic. Because no mushroom chestnut soup would be complete without it.
Vegetable stock. Cosy, comforting, warming vegetable stock. To bring all of these beautiful star ingredients together in harmony.
And of course, the apple of my eye: truffle oil.. With BREAD. (Actually, truffle is the true apple of my eye, but truffle oil topped bread makes a very acceptable second place.)
*re-reads last few sentences*
Did I just accidentally write a Marks and Spencer’s advert? Hm… *adds “Marks and Spencer’s script writer?” to list of possible future career options.*
So. Now that you are obviously:
1) 110% on board with all of these delish ingredients
2) Wondering how you could have ever doubted that this would work
3) Rooting for my new career…
…let’s talk about how easy this mushroom chestnut soup is to make.
How to Make Mushroom Chestnut Soup
First, you’ll need to heat your favourite cooking oil in a large frying pan on a medium heat. We won’t be smoking our oil (this a huge health no-no!) but nevertheless, make sure that the oil you use has a high smoke point. This means that it can withstand high temperatures. I like to use avocado oil or coconut oil.
Then you can chuck all of the chestnut mushrooms into the pan and sauté them on a medium heat for roughly 5-6 minutes, or until they have softened. At this point, turn the heat down to a simmer. Next into the pan are those gorgeous chopped chestnuts. As the mushrooms and chestnuts cook, it’s time to whip up some vegetable stock. I use one and a half vegetable stock cubes from Kallo for this, but you can also use a powdered stock, or put everyone to shame by making your OWN (!).
Combine the vegetable stock together in a jug with the oat cream, then pour over the mushrooms and chestnuts. Sprinkle in the dried rosemary and a tablespoon of wholewheat flour, stir to combine, turn the heat up to medium-high, and let the magic happen. I mean, leave to simmer for 10-15 minutes.
While the soup is simmering away, you can toast your bread. My favourite for this soup is sourdough. Toast until lightly golden brown (again, burning is a no-no!) and drizzle with truffle oil. Ladle your mushroom chestnut soup into bowls and serve with the truffle toasts. Then let the googly eyes and yummy noises commence.
And in case you’re making this for a special someone, I’ll give you a heads up. They told me they’d really like this Rhubarb, Raspberry and Ginger Crumble for dessert, too. Just passing on the message!
- 500g chestnut mushrooms (can sub white mushrooms)
- 150g cooked chestnuts (vacuum packed)
- 1.5 stock cubes, dissolved in 450ml boiling water
- 100ml oat cream (can sub oat milk)
- 2tsp dried rosemary
- 1tbsp wholewheat flour
- 1 slice of sourdough bread, toasted
- 10ml truffle oil (for drizzling)
- Fry the mushrooms until softened (about 5-6 minutes on a medium-high heat), then add in the chestnuts.
- Cook for a further two minutes, then pour the vegetable stock and oat milk/cream into the pan followed by the rosemary and wholewheat flour. Stir to combine, then turn the heat down to low-medium.
- Simmer until the sauce has thickened a little - about 10-15mins.
- Toast your bread until golden brown and drizzle with truffle oil.
- Ladle the soup into two bowls and serve with the truffle toasts.
- *This soup serves two as a generous portion, or four as a starter.