From Yeo Valley Organic.
Serves 6 Ingredients 25g butter 2tbsp olive oil 1 clove garlic, crushed 1 onion, chopped 2 sticks celery, chopped 350g mixed wild mushrooms 150ml white wine 750ml chicken or vegetable stock 400g can cooked and peeled chestnuts 250g Greek yoghurt Method Melt the butter in a large saucepan with the olive oil.
Add the garlic, onion and celery and sauté for five minutes until soft.
Add the mushrooms, white wine and chicken stock.
Bring to the boil then simmer for 15 minutes. Add the chestnuts and cook for a further five minutes.
Purée the soup until smooth with a hand blender or place in a food processor. Return the soup to the pan and stir in the Greek yogurt.
Warm through but do not allow the soup to boil. Serve immediately.
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