Chestnut mushroom soup recipe
 This soup is fairly rich and feels quite extravagant. Chestnut mushrooms, also known as brown mushrooms, have a firm texture and earthy flavour. They are my favourite for a soup or sauce, as they have more flavour than button mushrooms. 55g/2oz unsalted butter 1 tbsp sunflower oil2 onions, ﬁnely chopped 2 celery sticks, diced 1 garlic clove, crushed1kg/2lb 4oz chestnut mushrooms, sliced 700ml/1¼ pints chicken or vegetable stock 2 tbsp soy sauce 150ml/¼ pint double cream3 tbsp freshly chopped parsleysalt and freshly ground black pepper 55g/2oz unsalted butter 1 tbsp sunflower oil 2 onions, ﬁnely chopped 2 celery sticks, diced 1 garlic clove, crushed 1kg/2lb 4oz chestnut mushrooms, sliced 700ml/1¼ pints chicken or vegetable stock 2 tbsp soy sauce 150ml/¼ pint double cream 3 tbsp freshly chopped parsley salt and freshly ground black pepper Method Melt the butter and oil in a large saucepan over a high heat. Add the onions and celery and cook for 5 minutes, then stir in the garlic and fry for 30 seconds. Add the mushrooms to the saucepan and fry for 5 minutes until golden but not wet, turning them regularly. Pour in the stock and bring up to the boil. Reduce the heat, cover with a lid and simmer for about 20 minutes, or until the vegetables are tender. Ladle into a food processor and blend until smooth, or use a hand-held stick blender.Return the soup to the saucepan over a medium heat and stir in the soy sauce and most of the cream. Season to taste with salt and freshly ground black pepper, then serve in warm soup bowls. Drizzle with the remaining cream and scatter the parsley over the top to finish. Melt the butter and oil in a large saucepan over a high heat. Add the onions and celery and cook for 5 minutes, then stir in the garlic and fry for 30 seconds. Melt the butter and oil in a large saucepan over a high heat. Add the onions and celery and cook for 5 minutes, then stir in the garlic and fry for 30 seconds. Add the mushrooms to the saucepan and fry for 5 minutes until golden but not wet, turning them regularly. Add the mushrooms to the saucepan and fry for 5 minutes until golden but not wet, turning them regularly. Pour in the stock and bring up to the boil. Reduce the heat, cover with a lid and simmer for about 20 minutes, or until the vegetables are tender. Pour in the stock and bring up to the boil. Reduce the heat, cover with a lid and simmer for about 20 minutes, or until the vegetables are tender. Ladle into a food processor and blend until smooth, or use a hand-held stick blender. Ladle into a food processor and blend until smooth, or use a hand-held stick blender. Return the soup to the saucepan over a medium heat and stir in the soy sauce and most of the cream. Season to taste with salt and freshly ground black pepper, then serve in warm soup bowls. Drizzle with the remaining cream and scatter the parsley over the top to finish. Return the soup to the saucepan over a medium heat and stir in the soy sauce and most of the cream. Season to taste with salt and freshly ground black pepper, then serve in warm soup bowls. Drizzle with the remaining cream and scatter the parsley over the top to finish. Recipe tips This soup can be made up to 2 days ahead and freezes well.