Hot Soup For Cold Winter Nights

Ron's recipes: Mushroom And Chestnut Soup

Mushrooms and chestnuts are probably the main upsides of this culinary season. This week i hit you with a recipe from Kitchen Diaries that is vegan and super quick to make.

Serves 4

Ingredients:

2 small onions
1 kg starchy potatoes, peeled
200 g chestnuts (peeled and pre-cooked)
4 tbsp stock powder or 2 cubes
1 L water (boiling)
200 ml vegetable (or normal) cream (e.g. Oat-Cuisine)
2 pinches of ground nutmeg
mixed italian herbs (fresh or dried)
salt and pepper
2 raw mushrooms as garnish (optional)

Preparation:

Chop the vegetables and sauté in a pot with a little olive oil. Add boiling water and bouillon concentrate and simmer for 10-15 minutes until everything is cooked. Add cream or oat-cuisine and blend everything with a blender.

For the garnish, slice the remaining mushrooms and fry them in a little oil. Season the finished soup with the spices and garnish with fresh herbs and the mushroom slices. Serve hot.