Mixed mushroom soup with chestnuts
For the soup:
  • 250g mixed mushrooms (e.g. porcino, boletus, chanterelles)
  • 150g chestnuts (pre-cooked)
  • 1 small shallot
  • about 4 sprigs thyme
  • 400ml vegetable stock
  • 40ml white wine
  • 100-150ml spelt milk
  • 2 tbsp mild olive oil
  • salt, pepper
For garnish:
  • 40g chanterelles
  • 4-5 small sprigs of thyme
  • 1 tbsp mild olive oil
  • salt, pepper
  1. For the soup clean mushrooms and roughly cut chestnuts and mushrooms. Pick thyme leaves.
  2. Peel shallot, cut in slices. Heat up oil in a pot and sweat them until glassy. Add mushrooms, chestnuts, thyme leaves and some salt and pepper and sauté further for 2-3 minutes. Deglaze with white wine, let it soak up and add vegetable stock. Let simmer for about 20 minutes.
  3. Meanwhile clean chanterelles and cut inhalf if needed.
  4. Blend soup until creamy and add milk till you get your preferred consistency. Add salt and pepper to taste if needed.
  5. Heat up oil in a pan and roast chanterelles for a few minutes from every side, then turn the heat down, add some of the thyme leaves, salt and pepper and let cook for a few minutes until done.
  6. Serve soup with roasted chanterelles and some small sprigs or leaves of thyme.
Recipe by piroggi at https://piroggi.com/gemischte-pilzsuppe-mit-esskastanien