Chanterelle, black truffle and chestnut soup

Name: Chanterelle, black truffle and chestnut soup
Prep time: 40 min
Total time: 40 min
Yield: Serves 4–6
Ingredients: 200 g/7 oz chanterelles; 6 black truffle shavings; 1 litre/1¾ pints/4 cups water; 1 large potato (about 200 g/7 oz), peeled and sliced; 200 g/7 oz cooked chestnuts, crushed; 2 slices of crusty white bread, cubed; 200 ml/7 fl oz/scant 1 cup crème fraîche, plus extra for garnish; 30 ml/2 tbsp sunflower oil; Sea salt and ground black pepper; Fresh flat leaf parsley, for garnish; 1 onion, chopped finely; 15 g/½ oz/1 tbsp butter

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
40 min

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

Autumn in a bowl, this soup brings to together the greats of the season – the prized chanterelle, shavings of the revered black truffle, and rich and thick chestnuts. The nutty and creamy dense soup is topped with pan-fried chanterelles and crisp and sweet truffle croûtons, making it almost too pretty to eat! Almost…

Ingredients

30 ml/2 tbsp sunflower oil
15 g/½

Vegetarian
Soup
Autumn

Method

In a large pan, heat 15 ml/1 tbsp of the oil and the butter, then add the onion. Sauté for 10 minutes, stirring regularly and adding a little water if it becomes dry. Add the cha