Preheat the oven to 180C
Cut a slit in the chestnuts and place them on a baking tray to roast for 20 minutes.
Wrap them in a tea towel to stay warm and peel them when they are hot enough to handle.
Cut them into slices.
Heat the olive oil in a pan and add the sliced mushrooms.
And garlic and chestnuts and saute gently for about 5 minutes
Add the veggie stock and oregano and cook for a further 20 minutes.
Blend until smooth and serve.