Keeping Me Well - Cardiff and Vale University Hospital

Mushroom and Chestnut Soup

Serves: 4

Total Time: 45 minutes 


  • 1 tablespoon of olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon of dried thyme
  • 400g chestnut mushrooms, trimmed and sliced
  • 900ml of reduced salt vegetable stock, made with 1 stock cube
  • 100g cooked whole chestnuts


  1. Heat the olive oil in a large pan and add the onion, garlic and thyme. Stir fry for 5 minutes.
  2. Add the mushrooms and cook on a high heat for about 5 minutes until they have wilted. Add the vegetable stock and chestnuts and simmer for 15 minutes.
  3. Put the soup in a blender and blend until smooth. Pour into into the pan and stir through and warm.
  4. Serve with a wholemeal bread roll for extra fibre.

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Keeping Me Well - Cardiff and Vale University Hospital

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