With the weather cooling and chestnuts in-season, you've gotta give this recipe a whirl! 

Ingredients

• 1 tbs olive oil
• 1 medium leek, trimmed, halved lengthways and finely sliced
• 350g button mushrooms, diced
• 400g cooked and peeled chestnuts
• 5 cups chicken stock
• Cream or natural Greek-style yoghurt, to serve

Method

1. Heat oil in large saucepan over medium heat. Add leek and cook, stirring often, for 3-4 minutes until tender. Add mushrooms and cook, stirring often, for 3 minutes until softening. Stir in chestnuts and stock, cover and bring to the boil.
2. Reduce heat and gently simmer, uncovered, for 30-35 minutes or until chestnuts are soft. Remove from heat.
3. Using a hand blender, blend soup until smooth. Simmer over low heat until hot. Season to taste. Ladle into serving bowls. Drizzle with cream or top with a dollop of yoghurt and serve. Top with pan-fried sliced chestnuts for a crunchy garnish, if desired.

Prep: 15 mins
Cooking: 45 mins
Serves: 4

*Note, this soup thickens on standing, if necessary, add extra stock.

Recipe by Chestnuts Australia.