Chestnut and Mushroom Soup

Preparation: 15 minutes

Cooking: 25 minutes

Serves 4

1 tblspn olive oil

1 onion, chopped

2 cloves garlic, crushed

3 cups sliced mushrooms

2 cups chestnuts, cooked and peeled

1 ltr stock

Freshly ground black pepper

2 tblspn vinegar

¼ cup chopped parsley

4 sage leaves, finely chopped

Heat oil in a saucepan. Add onion and garlic. Cook, stirring constantly for about 2 minutes. Add mushrooms and two thirds of the chestnuts. Add stock and pepper. Bring to boil. Reduce heat and cover. Cook for about 10 minutes. Transfer to a food processor and process until smooth. Return to the pan. Stir in vinegar, parsley and sage. Cover and keep hot. Meanwhile, chop remaining chestnuts. Serve soup sprinkled with chopped chestnuts and extra parsley. Accompany with fresh crusty rolls.