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
- For the soup clean mushrooms and roughly cut chestnuts and mushrooms. Pick thyme leaves.
- 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.
- Meanwhile clean chanterelles and cut inhalf if needed.
- Blend soup until creamy and add milk till you get your preferred consistency. Add salt and pepper to taste if needed.
- 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.
- Serve soup with roasted chanterelles and some small sprigs or leaves of thyme.
Recipe by piroggi at https://piroggi.com/gemischte-pilzsuppe-mit-esskastanien
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