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

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

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