Chestnut and Sweet Onion Soup with Trompette Mushrooms

Name: Chestnut and Sweet Onion Soup with Trompette Mushrooms
Cuisine: United Kingdom
Ingredients: 1 tablespoon chopped parsley; Salt and freshly ground black pepper; 1 teaspoon chopped tarragon; 1.5 litres chicken or vegetable stock or water; 100 g chestnut mushrooms, thinly sliced; 200 ml Madeira; 200 g fresh or frozen chestnuts, thinly sliced; 100 g trompettes des morts mushrooms, well cleaned and picked over; 1 teaspoon chopped thyme; 4 garlic cloves, thinly sliced; 2 white onions, finely chopped; 75 g butter; 1 teaspoon chopped rosemary

Preparation info

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

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

Europe
United Kingdom
Gluten-free
Soup
England
Vegetarian

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 minute