Description
Earthy mushrooms and sweet chestnuts blend into a luxuriously smooth soup, finished with airy sage-infused cream and crispy fried shallots. It’s rustic comfort meets refined elegance — the kind of dish that feels equally at home at a cozy fireside dinner or a holiday table.
Ingredients
2 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
1 cup cooked chestnuts (vacuum-packed or roasted)
4 cups vegetable or chicken broth
½ cup heavy cream (plus extra for topping)
1 tbsp fresh sage, minced (plus extra leaves for garnish)
2 shallots, thinly sliced
2 tbsp olive oil
Salt & pepper to taste
Instructions
Cook vegetables: In a pot, melt butter. Sauté onion and garlic until soft. Add mushrooms and cook until browned.
Simmer soup: Stir in chestnuts and broth. Simmer 15 min. Blend until smooth. Add ½ cup cream and minced sage. Season to taste.
Make sage cream: Whip extra cream until soft peaks form; fold in a pinch of minced sage.
Fry shallots: Heat olive oil in a small skillet, fry shallots until crisp. Drain on paper towel.
Serve: Ladle soup into bowls, top with sage cream, crispy shallots, and a sage leaf.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 250 / Serving
- Fat: 18g / Serving
- Carbohydrates: 20g / Serving
- Protein: 5g / Serving