Wild mushroom & chestnut soup
Recipe by Yeo Valley
25g (1oz) Yeo Valley Butter
2tbsp olive oil
1 clove garlic, crushed
1 onion, chopped
2 sticks celery, chopped
350g (12oz) mixed wild mushrooms
150ml (5floz) white wine
750ml (26floz) chicken or vegetable stock
400g (14floz) can cooked and peeled chestnuts
250g (8oz) Yeo Valley Greek Style Natural yogurt
Prep. Time → 15 min
Cook Time → 15 min
1. Melt the butter in a large saucepan with the olive oil.
2. Add the garlic, onion and celery and sauté for 5 mins until soft.
3. Add the mushrooms, white wine and chicken stock.
4. Bring to the boil then simmer for 15 mins.
5. Add the chestnuts and cook for a further 5 mins.
6. Puree the soup until smooth with a hand blender or place in a food processor.
7. Return the soup to the pan and stir in the Greek yogurt. Warm through but do not allow the soup to boil.
8. Serve immediately.
starters, mushroom, mushrooms, nut, soup February 15, 2013 16:59
Author Yeo Valley
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