Porcini and Chestnut Soup

Porcini and Chestnut Soup

© Le Creuset

Porcini and Chestnut Soup

Porcini and Chestnut Soup

© Le Creuset

Ingredients

10
g
dried porcini mushrooms
1
onion
1
clove
garlic, peeled
300
g
peeled, cooked chestnuts, vacuum packed or from a tin
500
g
mixed fresh mushrooms (porcini, chestnut mushrooms, shiitake)
4
tablespoon
olive oil
4
sprig
thyme
100
ml
white wine
900
ml
vegetable or chicken stock
100 -150
ml
whipping cream
1
tablespoon
cocoa powder
1
handful
hazelnuts
1
tablespoon
butter
salt
black pepper
  • In a pot, pour 200 ml of hot water over the dried mushrooms and bring to the boil for at least 2 minutes. Remove from the heat and let soak for 10 minutes.
  • Cut onion into half rings and the garlic into fine slices. Dice chestnuts. Strip the thyme leaves and chop finely.
  • Clean the mushrooms. Cut 400g of the mushrooms (leaving 100g for later on) into large pieces. Heat three tablespoons of olive oil in a saucepan, then sauté onions and garlic until translucent.
  • Add chestnuts, fresh mushrooms and thyme and sauté for 2 minutes, seasoning lightly with salt. Deglaze with white wine and boil down to reduce the wine to a thick consistency.
  • Pour in the stock, add the soaked mushrooms and the strained soaking water. Bring everything to the boil, then cover and cook over a low heat for 15 - 20 minutes until soft.
  • Take the remaining 100g of mushrooms and cut into slices. Chop the hazelnuts, toast them in a dry pan and set aside.
  • Heat a tablespoon of oil and a tablespoon of butter in a non-stick frying pan and fry the remaining mushrooms until light brown all over, season with salt and pepper and reserve for the garnish. 
  • Add the cream to the soup and puree everything with a hand blender (or whip the cream until stiff and serve the soup with a dollop of cream).
  • Serve and garnish with the fried mushrooms, toasted hazelnuts and a sprinkle of cocoa powder.