Frothy mushroom soup with sweet chestnut pesto

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 551 Kcal, 11g Protein, 13g Carbohydrates, 49g Fat


  • 1 dl olive oil
  • 1 garlic clove, pressed
  • 100 g frozen peeled chestnuts, slightly defrosted, roughly chopped
  • 100 g grated Sbrinz
  • 2 tbsp marjoram, finely chopped
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp butter
  • 1 onions, cut into pieces
  • 250 g mushrooms, cut into quarters
  • 0.5 dl white wine
  • 4 dl vegetable bouillon
  • 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.
  • Shelf life:

    Put the remaining pesto in a jar, cover with a little oil, tightly seal and keep in the fridge for approx. 1 week.

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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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