mushroom soup
Jerusalem artichoke chestnut & mushroom soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
A perfect soup for winter days.
Course: Soup, Vegetarian
Cuisine: British
Keyword: mushroom soup
Servings: 6
Author: Laura Scott
  • 2 tbsp Olive oil
  • 2 medium Onions peeled and sliced
  • 500 g Jerusalem artichokes peeled and sliced thinly
  • 120 g Vacuum packed chestnuts sliced. Use the rest of the packet for garnish,
  • 150 g Chestnut mushrooms sliced. Keep a few back for garnish
  • 2 tbsp Rosemary chopped
  • Salt & pepper
  • 50 ml Marsala wine
  • 500-600 ml Warm vegetable stock
  • Olive oil or cream to garnish
  1. Pour the olive oil into a large saucepan and fry off the onions, artichokes, chestnuts, mushrooms, salt, pepper and rosemary over a medium heat until all the vegetables are soft which will take around 15 minutes. Cover the pan with a lid to do this,

  2. Remove the lid, turn up the heat and pour in the Marsala. Continue to cook for a couple of minutes until the Marsala has reduced and almost evaporated,

  3. At this point either transfer the vegetables to your Froothie and add in the vegetable stock, blend for 7 minutes, or continue to cook the soup in the saucepan for a further 10 minutes before blending,

  4. f you are adding cream or milk, do so at this point and check the seasoning,

  5. Serve and garnish with some sautéed mushrooms and chestnuts and a splash of olive oil or cream (optional).