Step-by-Step Guide to Make Homemade Sig's Mushroom and roasted Chestnut soup seasoned with Cayen - Free Download

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We hope you got benefit from reading it, now let's go back to sig's mushroom and roasted chestnut soup seasoned with cayen recipe. To make sig's mushroom and roasted chestnut soup seasoned with cayen you only need 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:

1. Use 25 grams of dried porcini mushrooms,soaked.
2. Provide 2 of small leeks finely chopped.
3. Take 2 of large shallot.
4. Provide 30 ml of olive oil.
5. Take 15 grams of butter.
6. Prepare 1 clove of garlic chopped.
7. Prepare 250 grams of fresh wild or fresh brown mushrooms.
8. Use 1.2 ltr of vegetable stock.
9. You need 100 grams of peeled and roasted chestnuts.
10. Get 150 ml of double or thick cream.
11. Provide 1 pinch of cayenne pepper to taste.
12. Take 1 tbsp of finely chopped fresh coriander.
13. Provide 2 pinch of salt or salt substitute.

Instructions to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:

1. 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..
2. 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.
3. 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..
4. Another soup created by me.

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. Add stock and chestnuts, bring to a boil and partly cover. Carefully puree soup in a blender, or cool and then puree.

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