Total Pageviews

Sunday 1 January 2017

Mushroom and Chestnut Soup with Truffle Oil

Is it just me, or do you also think that serving soup in a cup (or mug) is becoming more and more popular? 
Take this mushroom and chestnut soup with truffle oil for instance. Tamsin Burnett-Hall has decided to serve her very delicious mushroom and chestnut soup in small cups ... it does make an elegant starter for a January get-together, but if you prefer you can serve a larger amount in bowls, double the quantities.

Serves Eight
5 g dried porcini, snipped
25 g unsalted butter
1 garlic clove, crushed
250 g large flat mushrooms, chopped
100 g cooked chestnuts
3 tsp dry sherry
500 ml vegetable or chicken stock

To serve:
140 g exotic mushrooms *
20 g unsalted butter
150 ml whipping cream
4 tsp truffle flavour olive oil (optional)

1. Place the porcini in a small bowl, cover with boiling water and leave to soak for about 5 minutes.
2. Melt the butter in a pan and add the garlic, the chopped flat mushrooms and seasoning. Cook, covered, for 5 minutes or until the juices are released
3. Add the chestnuts, porcini and their soaking liquor (minus any grit at the bottom of the bowl), plus the sherry and stock. Bring to the boil and simmer for 10 minutes. Blend; season to taste.
4. Meanwhile, prepare the exotic mushrooms and cook, in batches according to type, in the butter, until golden. Whip the cream to soft peaks.
5. Pour the soup into small cups and float some of the cream on top. Add a few exotic mushrooms and a drizzle of truffle oil, if using, to serve.

Each serving provides:
5.6g carbohydrate 1.5g fibre 2.0g protein 13.4g fat

* You can often find a carefully selected array of wild and exotic mushrooms at grocery stores or farmers markets.

Recipe from Sainsbury's mazagine here

We bring a variety of recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. Readers may wish to read our ' Introduction to low-carb for beginners,' find it here

All the best Jan


Jo said...

It looks really attractive served that way.

Snowbird said...

Now that is what I call interesting, being a mushroom lover I must give it a

Christine said...

This looks so comforting and delicious!

The Joy of Home with Martha Ellen said...

Boy does your soup look good, Jan. I agree soup served in your elegant cups makes for a more festive meal. We do eat with our eyes first! I've never cooked with chestnuts before, but this looks lovely. Happy New Year to you and yours. ♥

Lisa said...

Mmm this looks so good. I quite often have tomato soup in a big mug, it feels so much more warming!
Happy new year to you and yours.
Lisa x

Magic Love Crow said...

This looks so good!! Thank you!!! Sharing with my mom!

Bob Bushell said...

That is something else, it is delicious, thanks Jan.

Draffin Bears said...

Happy New Year to you and yours and many thanks for the wonderful recipes and interesting information you all share.
The mushroom soup looks delicious - truffle oil is great too, my husband put some in the pork terrine he made and was so good.
Best wishes for a wonderful healthy and happy 2017

Andrea said...

I just made this, and it's is magically delicious. The porcini ads a ton flavor. I'm not sure how you calculated that nutritional info, though. How big are your servings? When I plugged all this into a calculator based on a 4oz serving, the carbs were 23 (yikes), Protein 4, Fat 3.

Lowcarb team member said...

Hello Andrea ...
Many thanks for your comment and question.
I am so pleased that you enjoyed this recipe, it is tasty.

The recipe and idea I shared originally came from 'Sainsburys' see link below:-

The recipe shown is divided into eight small cups, and the nutritional details have been taken from the original idea.

All the best Jan