Chestnut and Mushroom Soup
Roasted chestnuts are a pleasure to eat on their own. Simply follow instructions in the first part of the recipe, but I wholeheartedly encourage you to try them in this comforting bowl or mushroom and chestnut soup. I love the lemony fragrance of the native lemon myrtle in this soup, but if you can't find Lemon Myrtle Macadamia Oil (I used Brookfarm), you can use lemon thyme instead.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings: 2
- 300 g fresh chestnuts
- 1 large brown onion
- 100 g button mushrooms
- 2 tbsp Lemon Myrtle Macadamia Oil or olive oil
- 5 single sprigs thyme
- 1/2 tsp freshly ground black pepper
- 4 cups vegetable stock
To roast the chestnuts:
Preheat oven to 180C (160C fan forced, 350F, gas mark 4).
Using a sharp knife, score each chestnut shell with a cross pattern. Lay chestnuts in a single layer on a baking tray with the crosses facing up. Roast on the middle shelf for 15 minutes. Remove from the oven and wrap in a clean kitchen towel for the nuts to soften as they steam inside.
In the meantime prepare the soup:
Peel and finely dice onion. Slice mushrooms.
Heat oil in medium saucepan over medium heat. Add onion and cook, stirring for 3 minutes. Add mushrooms, thyme and pepper. Continue to cook, stirring for another 5 minutes or until the mushrooms and onion are wilted and beginning to caramelise.
Add stock and cook for 10 minutes. Turn off the heat.
To prepare the chestnuts: