Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, sig's mushroom and roasted chestnut soup seasoned with cayen. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Great recipe for Sig's Mushroom and roasted Chestnut soup seasoned with Cayen. Return the processed soup back to the remaining soup in pan and gently stir in the cream.
Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have sig's mushroom and roasted chestnut soup seasoned with cayen using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
- Get 25 grams dried porcini mushrooms,soaked
- Make ready 2 small leeks finely chopped
- Take 2 large shallot
- Make ready 30 ml olive oil
- Prepare 15 grams butter
- Take 1 clove garlic chopped
- Get 250 grams fresh wild or fresh brown mushrooms
- Make ready 1.2 ltr vegetable stock
- Get 100 grams peeled and roasted chestnuts
- Take 150 ml double or thick cream
- Get 1 pinch cayenne pepper to taste
- Prepare 1 tbsp finely chopped fresh coriander
- Prepare 2 pinch salt or salt substitute
Add the chestnuts long enough to warm them through. Add the stock and blitz with a hand blender until you have no large lumps (although you can take out a few slices of mushroom and re-add them after blending to add texture). Add the rosemary and simmer until heated through. Add the vegetable stock and dried Porcini mushrooms and bring to the boil.
Instructions to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
- Put the dried mushrooms in a bowl and add 1 cup of warm water to soak them for about 30 minutes,lift out mushrooms and squeeze as much of the liquid back into bowl,reserve liquid and finaly chop mushrooms.Heat oil in saucepanadd the chopped shallots,garlic and chopped leeks, cook gently for five minutes until soft.
- Finely chop the fresh mushrooms and half of the chestnuts add to pan and stir for a few minutes until they start to soften.Pour into the stock,add porcini mushrooms and bring to boil,add the dried mushroom liquid you reserved and season soup.Lower the heat and simmer for 30 minutes
- Pour about 3/4 of soup into blender and process until smooth. Return the processed soup back to the remaining soup in pan and gently stir in the cream.Heat through. Season with salt,cayenne pepper to taste and coriander,and add remaining chestnuts for texture.
- Another soup created by me
Add the rosemary and simmer until heated through. Add the vegetable stock and dried Porcini mushrooms and bring to the boil. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step. In a large pot, heat the olive oil. Then add the mushrooms and a good teaspoon of salt.
So that is going to wrap this up for this exceptional food sig's mushroom and roasted chestnut soup seasoned with cayen recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
