Soups / Casseroles: Frothy Mushroom Soup with Sweet Chestnut Pesto

Frothy Mushroom Soup with Sweet Chestnut Pesto


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


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.


  • Soups / Casseroles
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 538 Kcal