- 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.
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