Chestnut and Sweet Onion Soup with Trompette Mushrooms

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You can make this delicious autumnal soup with any type of wild mushroom or even ordinary chestnut mushrooms. For a touch of luxury, sprinkle over a little shaved truffle as you serve it.

Ingredients

  • 75 g butter
  • 2 white onions, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped rosemary
  • 200 g fresh or frozen chestnuts, thinly sliced
  • 100 g trompettes des morts mushrooms, well cleaned and picked over
  • 100 g chestnut mushrooms, thinly sliced
  • 200 ml Madeira
  • 1.5 litres chicken or vegetable stock or water
  • Salt and freshly ground black pepper
  • 1 teaspoon chopped tarragon
  • 1 tablespoon chopped parsley

Method

Melt the butter in a large heavy-based pan, and cook the onions, garlic, thyme and rosemary in it until the onions are translucent, about 5–10 minutes.

Add the chestnuts and cook lightly for a further 5 minutes. Stir in both types of mushroom and cook for a further 2 minutes. Pour in the Madeira and reduce by two-thirds. Add the stock or water, bring to the boil and simmer for 15 minutes.

Finish with salt and pepper to taste, and scatter over the chopped tarragon and chopped parsley.

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