vegan
Mushroom +
Chestnut Soup
By Wallflower Kitchen
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This vegan Mushroom & Chestnut Soup is rich and creamy, with woody mushrooms and subtly sweet chestnuts for the perfect Autumn comfort meal.
Wallflower Kitchen
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INGREDIENTS
– Dried Porcini mushrooms – Chestnut mushrooms – Whole roasted chestnuts – Vegetable stock – Dairy-free butter – Garlic – Herbs – Cashews – Vinegar
Wallflower Kitchen
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1. Soak the dried porcini or wild mushrooms into a jug/bowl of hot water, for at least 20 minutes, to rehydrate.
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2. Cook the onion and garlic in the vegan butter for 5 minutes. Add the mushrooms, herbs and vinegar and cook for another 5 minutes. Then add the cashews, dried herbs and parsley to cook for 10 minutes.
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3. Add in the stock, soaked dried mushrooms and chestnuts. Warm everything through for a couple of minutes, then blend until smooth.
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4. Serve with a swirl of soy yoghurt/cream, some ground black pepper, fresh parsley and (optional) croutons.
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Get the full recipe in the link below!
Wallflower Kitchen
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