Chestnut Mushroom Soup
Servings: 8
Ingredients
- 4-6 tbsp olive oil
- 2 large onions, diced
- 6 garlic cloves, crushed
- 16 oz white mushrooms, sliced
- 10.5 oz cooked chestnuts (in a bag), sliced
- 4 tbsp white wine
- 2 tbsp onion soup mix
- 6 cups chicken stock or almond milk/almond milk water combo
Instructions
- Heat olive oil in a saucepan over medium-low heat. Add onions and cook until soft, 5-7 minutes. Add garlic and mushrooms and cook until mushrooms are completely soft and browned, at least 20 minutes.
- Add chestnuts and wine and cook for 2 minutes. Stir in onion soup mix. Add chicken stock and bring to a boil. Lower heat and simmer for 20 minutes.
- Using an immersion blend, blend the soup a bit but not too much. The soup will be a more broth-like consistency at this point. Let it continue to cook if you prefer it thick and creamy.
Notes
The chestnuts may get mealy if frozen without blending.
