Frothy Mushroom Soup with Sweet Chestnut Pesto

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

Contains 538 Kcal


  • 1 clove of garlic, pressed
  • 1 dl olive oil
  • 100 g Sbrinz cheese
  • 100 g frozen peeled chestnuts, slightly defrosted, roughly chopped
  • 2 tbsp. marjoram, finely chopped
  • 0.25 tsp. salt
  • a little pepper
  • 1 tbsp. butter
  • 1 onion, cut into pieces
  • 4 dl vegetable bouillon
  • 0.5 dl white wine
  • 250 g mushrooms, cut into quarters
  • 1 dl full cream, whipped until virtually stiff
  • salt and pepper to taste

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  • Heat the oil and sauté the garlic and chestnuts for approx. 3 mins. Add the olive oil, Sbrinz and marjoram, puree and season the pesto. Heat the butter, sauté the onion, add the mushrooms, continue sautéing for approx. 3 mins Add the wine, reduce to half the amount, pour in the stock, bring to the boil, cover and simmer for approx. 10 mins., puree. Add the cream, briefly puree the soup again, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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