, , , , , , , , , , , , , ,




Preparation Time – 5 mins

Cooking Time – 20 mins

Serves 4



  1. Fry the thyme, garlic and half of the parsley in the butter for a few minutes on a gentle heat, taking care not to brown the garlic
  2. Add the vegetable stock and dried Porcini mushrooms and bring to the boil. Cover and simmer for 15 minutes, stirring occasionally
  3. Mix in the Chestnut Puree, and heat for a few more minutes before removing from the heat and liquidising.
    Return back to the heat and stir in the cream, bring the soup back up to boil.
  4. Check the seasoning of the soup
  5. Ladle into bowls, drizzling on the remaining cream, and sprinkling the remaining parsley on each.