Ingredients:
2 x tablespoons Morella Grove Extra Virgin Olive Oil
1-2 tablespoons Morella Grove Gourmet Chilli Crunch
1x medium onion, finely chopped
2x cloves garlic, minced
1x 500g mixed wild mushrooms (such as shiitake, oyster, and chanterelles or whatever you can source), cleaned and sliced 1 x cup cooked and peeled chestnuts, roughly chopped (these can be found already cooked/peeled)
4 x cups vegetable broth
1 x cup cooking cream or coconut milk as a vegan option
1 x tsp fresh thyme leaves
1 x tsp fresh rosemary, finely chopped
2 x tsp fresh parsley, chopped (for garnish)
Salt and pepper to taste
Method:
1 Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
2 Add the sliced mushrooms to the pot.
Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 10-12 minutes.
Add chestnuts and broth
Add the thyme and rosemary.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
3.Blend the Soup:
Use an immersion blender to puree the soup until smooth.
Alternatively, transfer the soup in batches to a blender and blend until smooth.
Return the soup to the pot if using a blender.
Add cream/Coconut Milk towards the end - taste & season salt/pepper
Let the soup simmer for another 5 minutes to allow the flavours to meld.
4.Ladle the soup into bowls.
Drizzle each bowl with Morella Grove chilli crunch topping and chopped fresh parsley.
Serve hot with crusty bread on the side for a complete
