Chestnut and Mushroom Soup

Pairs well with baguette. Vegan conversion: omit the cream.

Other languages: en · de Servings: 3

Ingredients

100 g Porcini Mushrooms or Button Mushrooms 1 small jar Canned Chanterelles 1 ½ tbsp Butter 1 tbsp Tomato Paste 500 g Pre-cooked Chestnuts 1000 ml Chicken Broth 300 ml Red Wine 1 tsp Porcini Powder 100 ml Cream

Mise en Place

100 g Porcini Mushrooms or Button Mushrooms 1 small jar Canned Chanterelles

Drain porcini and chanterelles, then cut into pieces.

Assembly

1 tbsp Butter 1 tbsp Tomato Paste 500 g Pre-cooked Chestnuts

Sauté chestnuts in hot butter until golden brown, then briefly cook the tomato paste.

1000 ml Chicken Broth 300 ml Red Wine 1 tsp Porcini Powder Chestnut Mixture

Add broth and red wine, bring to a boil, reduce heat, and stir in porcini powder. Cover and simmer for about 30 minutes, until the chestnuts are tender. Puree the soup until smooth and bring to a boil again.

½ tbsp Butter Mushroom Pieces

Sauté mushrooms in hot butter until golden, then add to the soup.

100 ml Cream

Stir cream into the soup, and season with salt, pepper, and cayenne.