Mushroom chestnut soup
With Vegetables,
Mushroom chestnut soup
Serves5 servings
Cooks In20' preparation | 25' cooking
DifficultyEasy Peasy
Ingredients
- Ā½ cup dried wild mushrooms such as porcini
- 5 tbsp. extra-virgin olive oil
- 1 small onion, chopped
- 1 clove of garlic, minced
- 1.1 lb fresh picked mushrooms or fresh Portobello
- 7 oz pre-cooked chestnuts
- 2 tbsp. cognac
- 3 cups chicken stock
- Ā½ cup fresh cream
- 1 pinch of ground nutmeg
- Salt, pepper
- TO SERVE
- Some chopped chives
- Extra virgin olive oil
Method
- Rinse the porcini in cold water.
- Put in a bowl with 1 Ā½ cups of warm water.
- Cover the bowl and let mushrooms soak for 15 minutes.
- Clean and peel the fresh mushrooms. Remove stems and wipe down with a moist towel. Cut into thin slices.
- In a pot, heat the olive oil over a medium heat and sautƩ the onion for 2-3 minutes, until it starts to look shiny.
- Add the fresh mushrooms, garlic, and chestnuts.
- Drain the soaking mushrooms, reserving the water, and add to the pot.
- Pass the water through a strainer and discard the residue (approximately the last half cup).
- Keep stirring the mushrooms until they have cooked down.
- Reserve 2 tbsp. of mushrooms for the garnish and pour in the cognac.
- Cover and simmer on a medium heat for about 20 minutes.
- Add the cream, ground nutmeg and season.
- Stir well and check the thickness of the soup.
- Garnish every bowl with some of the reserved sautƩed mushrooms, chopped chives, a few droplets of olive oil, and freshly ground pepper.