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Chestnut and Porcini Mushroom Soup

Anelia TerzievaAnelia Terzieva
Chef
11771154
Nadia Galinova
Translated by
Nadia Galinova
Chestnut and Porcini Mushroom Soup
Image: Anelia Terzieva
12/11/2022
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Preparation
15 min.
Cooking
25 min.
Тotal
40 min.
Servings
4
"We serve this perfect chestnut and mushroom soup with a little more cream and crushed pieces of chestnuts. May it warm up your soul and fill up your stomach"

Ingredients

  • boiled chestnuts - 7 oz (200 g)
  • porcini mushrooms - 1 handful chopped (fresh or frozen)
  • porcini mushroom powder - 1 tsp.
  • leeks - 2 sprigs
  • garlic - 5 cloves
  • onion - 1/2 onion
  • potatoes - 2 - 3 small or 1 large
  • cream - a few tablespoons
  • oil
  • thyme
  • salt
  • black pepper
measures

How to make

Finely chop the onion, garlic and leeks and fry them in oil, until they aquire a golden color.

Add the mushrooms and fry them, until they are also stewed.

Add the potatoes (cut into cubes), the spices and top up with hot broth or water.

After the potatoes are cooked, add the crushed chestnuts and set aside 4-5, which will be used for decoration when serving.

After everything boils for about 5 minutes, pour the chestnut soup into a blender and blend it, until it becomes smooth.

Return the cooked mushroom cream soup back onto the stove and leave it for another 5-10 minutes.

Finally, add the cream.

Remove it from the stove. Serve this perfect chestnut and porcini mushroom soup with a little more cream and crushed pieces of chestnuts.

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