Porcini and chestnuts
Using two ingredients that are found at the same time of year, porcini and chestnut soup is a creamy and hearty dish that uses no dairy product.
It can easily be made vegan by using vegetable stock instead of chicken. Using the freshest ingredients will give you delicious results but you can also use dried porcini mushrooms that you rehydrate in hot water. It makes a great starter but is filling enough to have as a meal.
PORCINI AND CHESTNUT SOUP
2015-01-05 02:46:26
Serves 4
Ingredients
- 1 leek, white part only, chopped
- 2 cloves garlic, minced
- 1 cup fresh porcini mushrooms, cleaned and diced or equivalent dried
- 2 cups chestnuts, roasted and shelled chopped coarsely
- 1 potato, peeled and diced
- 6 cups chicken stock or vegetable stock
- Bouquet garni of thyme, rosemary, sage and bay leaf, tied with a string
- Salt & pepper
Instructions
- Sauté leek and garlic until translucent, no colour
- Add mushrooms, chestnuts and bouquet garni
- Cover with chicken stock (or vegetable stock)
- Simmer for 45 minutes, until chestnuts and potatoes are falling apart
- Remove bouquet garni and blend until smooth
- Season with salt and pepper
Notes
- Usually garnished with cooked spelt or farro.
A Cook Not Mad - Food and Travel Blog https://www.acooknotmad.com/
That looks delicious, I’ve never had a soup with both porcini and chestnut. I must make the vegan version, thanks for the recipe 🙂
Let us know how it turns out!
Thanks for the recipe! I often get stuck in a rut making the same dishes over and over, and I rarely cook with porcini’s so this will be fun to try.