Tag Archives: soup

Chestnut Mushroom Soup with Truffle Oil Recipe

17 Jan

Mushroom display at Carluccio's mushroom market
Serves: 4

Ingredients

  • 300g of fresh chestnut mushrooms, thinly sliced
  • 25g of dried porcini mushrooms, soaked then chopped
  • 100g pre-cooked and peeled chestnuts, thinly sliced
  • 1 litre chicken or vegetable stock
  • 2 large onions, thinly chopped
  • 3 cloves of garlic, crushed
  • 25g butter
  • 1 tbsp olive oil
  • 100ml of dry sherry
  • 100ml of brandy
  • 1 tbsp white wine vinegar
  • Pinch of sugar
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped rosemary
  • 1 tsp finely chopped thyme
  • 1 tbps tomato purée
  • To finish
    • 2 tbsp chopped parsley
    • 1 tbsp chopped tarragon
    • 1 tbsp truffle oil

Instructions

Melt the butter with the olive oil in a large pan or stock pot on a low heat. Add the onions, garlic, thyme and rosemary and cook for 5-10 minutes until the onions are soft and translucent. Add the chestnuts and cook for another 2 minutes. Then turn the heat up slightly then add the mushrooms and fry for another 5 minutes.

Pour in the brandy and sherry and simmer for about 10 minutes until the liquid is reduced by two-thirds. Mix the tomato puree in with the stock and the liqueur the porcini soaked in, then add it to the pan with the pinch of sugar and the vinegar. Turn down the heat and simmer for another 15 minutes. Finally, add the lemon juice and stir well.

Turn off the heat and allow it to cool a little before blending half the mixture, then returning it to the pan. Check the seasoning and add salt and pepper to taste. Serve in a bowl with the tarragon, parsley and a drizzle of the truffle oil on top.

Photography by Kake Pugh