Chestnut – mushroom soup

Fall and winter · Main · Vegan

To get

  • Chestnuts from a jar- 400gr
  • Mushrooms, fresh – 300gr
  • Onion – 1
  • Rosemary and Persil
  • Seasoning ; 1 cube of vegetable stock, olive oil, 2 punches of nutmeg, salt and pepper.

To do

  • Slice the onion
  • Heat the oil and cook the onion until transparent
  • Add the chopped mushroom and the chestnuts, salt and pepper, cook and stir for 2 minutes
  • Add ½ l of water, vegetable stock, rosemary,
  • Bring to boil, reduce the heat and let simmer for 10 minutes
  • Eliminate the rosemary brin, mix everything in a blender til creamy
  • Decorate with persil and some roasted nuts or grains

Recommended by: Charlotte, who loves comfort food ( who doesnt????)

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