Mushroom, chestnut and truffle oil soup

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There’s nothing like a big bowl of steaming hot, hearty soup to brighten up a cold winter’s day in the UK and this one definitely hits the spot.   Thanks to our friend Nick who first made it for a group of us one cold November night in the Cotswolds a couple of years ago.

(Serves 4)

  • 1 large onion – chopped
  • 2 cloves of garlic – chopped
  • A splash of olive oil
  • Punnet of organic chestnut mushrooms, sliced
  • Handful of chestnuts (you can use fresh but I tend to use the ready-prepared ones by Merchant Gourmet)
  • Organic vegetable stock (I use Kallo organic stock cubes)
  • A tiny drizzle of truffle oil (I use the white truffle oil from Truffle Hunter – it’s expensive but it lasts forever as you only need the tiniest amount)
  • Sea salt and pepper to season
  1. Pour the olive oil into a large pan
  2. Add the garlic and onion and gently fry for a few minutes to soften
  3. Add the mushrooms and fry for a few more minutes
  4. Add the vegetable stock, truffle oil and salt and pepper to taste
  5. Heat the mixture through for a couple more minutes and then remove from the heat and blend (I generally use a hand-held blender)
  6. Return the soup to the heat to warm through
  7. Serve with crusty bread

Enjoy.  (Ideally by a roaring log fire with good friends and a bottle of red wine!)