Recipes Sig’s Mushroom and roasted Chestnut soup seasoned with Cayen

 

Recipes Sig’s Mushroom and roasted Chestnut soup seasoned with Cayen

Recipes Sig’s Mushroom and roasted Chestnut soup seasoned with Cayen

  1. 25 grams dried porcini mushrooms, soaked
  2. 2 small leeks finely chopped
  3. 2 large shallot
  4. 30 ml olive oil
  5. 15 grams butter
  6. 1 clove garlic chopped
  7. 250 grams fresh wild or fresh brown mushrooms
  8. 1. 2 ltr vegetable stock
  9. 100 grams peeled and roasted chestnuts
  10. 150 ml double or thick cream
  11. 1 pinch cayenne pepper to taste
  12. 1 tbsp finely chopped fresh coriander
  13. 2 pinch salt or salt substitute

Recipes Sig’s Mushroom and roasted Chestnut soup seasoned with Cayen

  1. Put the dried mushrooms in the bowl and add 1 cup associated with warm water to soak them regarding about 30 minutes, lift out mushrooms and squeeze as much of the particular liquid back to bowl, reserve liquid and finaly chop mushrooms. Heat oil within saucepanadd the chopped shallots, garlic and chopped leeks, cook gently for 5 minutes until soft.

  2. Carefully chop the fresh mushrooms and fifty percent of the chestnuts add to baking pan and stir for a few mins until they start to soften. Put into the stock, add porcini mushrooms and bring to boil, add the particular dried mushroom liquid you reserved and season soup. Lower the heat and simmer for 30 minutes

  3. Pour about 3/4 of soup directly into blender and process until smooth. Come back the processed soup back to the particular remaining soup in pan and lightly stir in the cream. Heat via. Season with salt, capsicum pepper to flavor and coriander, and add remaining chestnuts for texture.

  4. Another soup created by me