When Autumn comes there’s nothing better than a hot bowl of soup. Chestnut-mushroom cream soup is aromatic, tasty, filling, from seasonal ingredients and easy to prepare. Whether served as a delicious starter or main course, this soup always tastes good!
- 70g dried porcini or other wild mushrooms mix
- 60g fresh wild mushroom
- 4 cups hot water
- 3 cups organic stock
- 1/2 medium leek
- 1 carrot
- 1/2 small celery
- 300g peeled vacuum-packed chestnuts
- 1 teaspoon minced rosemary
- 1 garlic clove
- 1 cup heavy cream
- freshly ground pepper
- 4 tablespoons unsalted butter
- 1 tablespoons extra-virgin olive oil
- 50g grated Parmesan cheese
- chopped fresh parsley leaves
- In a heatproof bowl, soak the dried porcini in the hot water until softened, around 15 – 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve. Rinse the porcini to remove any remaining grit and finely chop.
- In a saucepan, melt the butter. Add the chopped porcini, leek, carrot, celery, garlic and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are slightly goldened, 10 minutes. Add the chestnuts, stock and stir. Add 4 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes. Add the cream and half of grated Parmesan, let cool slightly. Purée the soup with a hand-held mixer to desired consistency and keep warm.
- In a pan, heat the oil. Add the sliced fresh porcini, season with salt and pepper and cook over moderately high heat until lightly browned, 4 – 5 minutes. Ladle the soup into bowls and garnish with the sautéed porcini, grated Parmesan and parsley.