vegan

Mushroom + Chestnut Soup

By Wallflower Kitchen

This vegan Mushroom & Chestnut Soup is rich and creamy, with woody mushrooms and subtly sweet chestnuts for the perfect Autumn comfort meal.

Wallflower Kitchen

INGREDIENTS – Dried Porcini mushrooms  – Chestnut mushrooms – Whole roasted chestnuts  – Vegetable stock – Dairy-free butter  – Garlic – Herbs  – Cashews  – Vinegar

Wallflower Kitchen

1. Soak the dried porcini or wild mushrooms into a jug/bowl of hot water, for at least 20 minutes, to rehydrate.

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.

3. Add in the stock, soaked dried mushrooms and chestnuts. Warm everything through for a couple of minutes, then blend until smooth.

4. Serve with a swirl of soy yoghurt/cream, some ground black pepper, fresh parsley and (optional) croutons.

Get the full recipe in the link below!

Wallflower Kitchen