Chestnut and Sweet Onion Soup with Trompette Mushrooms

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

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.


  • 75 g butter
  • 2 white onions, finely chopped
  • 4 garlic cloves, thinly sliced


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