Mushroom and Chestnut Cream Soup
A warming mushroom cream soup with roasted chestnuts, thyme and a splash of white wine.
Ingredients
| 450 г/g | mushrooms of your choice, roughly chopped |
| 250 г/g | peeled roasted vacuum-packed chestnuts |
| 1 глава/head | large onion |
| 3 скилидки/cloves | cloves garlic, crushed |
| 2 | medium potatoes |
| 2 с.л./tbsp | butter |
| 2-3 с.л./tbsp | olive oil |
| 8-10 стръка/sprigs | thyme |
| 1.25 л/L | vegetable stock/water |
| на вкус/to taste | salt and pepper |
| 1 ч.л./tsp | cumin |
| 1 | bay leaf |
| 1 ч.л./tsp | dried mushroom mix |
| 1/2 кофичка/tub | sour cream |
| 1/2 чаша/cup | white wine |
Instructions
- In a large pot, melt the butter and olive oil, add the chopped onion and sauté for 6-7 minutes, until golden.
- Add the garlic, thyme and mushrooms. Cook, stirring frequently, until the mushrooms are softened, about 10 minutes. Add the chestnuts and cook for 2 minutes.
- Add the chopped potatoes, the bay leaf and dried mushrooms, pour in the stock (and the white wine) and season with salt and pepper. Bring to a boil, cover, reduce the heat to low and simmer for 25 minutes.
- Remove from the heat and blend the soup until smooth using a hand blender.
- Return to the heat and simmer for 5 minutes more. Add the cumin and stir. Check the seasoning and add more salt/pepper if needed. Serve with a spoonful of sour cream.