Chestnut and Porcini Soup
A lovely 'posh' soup great for dinner parties.
15g dried pocini mushrooms, 25g butter, 4 shallots, finely sliced, 1 tsp dried thyme, 450g chestnut mushrooms finely chopped, 175g unsweetened chestnut puree,70ml madeira or sweet sherry, 450ml veg or chicken stock(cubes will do), 150ml full fat milk, 4 tbspns double cream, salt and pepper to taste and I usually fry and crisp up a few thinly sliced button mushrooms and scatter on to middle of soup once plated up.
Soak porcini mushrooms for 20 mins in lukewarm water. Drain and reserve soaking liquid then add to make veg stock. Fry shallots in butter then add porchini and chestnut mushrooms and thyme and soften. After 5 mins add madeira or sherry and boil rapidly for 3 mins. Then add chestnut puree, stock, and milk. Bring to boil and simmer gently for 25 mins. Cool and blend until smooth. After reheating add cream then on serving add fried button mushrooms if using.
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