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Vegan Mushroom and Chestnut Soup

Category | Soups


500g Brown Mushrooms, cut in half

200g of boiled Chestnuts

1 Leek, finely chopped

1 Onion, finely chopped

1 Garlic, finely chopped

1L Almond Milk

Salt, pepper, coriander powder

Parsley finely chopped & Rosemary

2 shots cognac


Olive oil



In a saucepan saute the olive oil with the onion, leek, rosemary and garlic for 2 minutes and add the mushrooms with the chestnuts. Saute them for another 3 minutes and then add shots of cognac. When cognac is completely evaporated, pour the milk along with the salt, pepper and coriander and simmer for 35 minutes, as we low the heat and cover the pan with a cap. Remove soup from the pan and mash the soup in the blender (quantitatively in doses). Finally, garnish the soup with chopped parsley.


Bon Appetite...

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