Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, sig's mushroom and roasted chestnut soup seasoned with cayen. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is something which I’ve loved my whole life. They’re fine and they look wonderful.
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 cook that.
The ingredients needed to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
- Prepare 25 grams dried porcini mushrooms,soaked
- Make ready 2 small leeks finely chopped
- Make ready 2 large shallot
- Get 30 ml olive oil
- Take 15 grams butter
- Make ready 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
- Make ready 1 pinch cayenne pepper to taste
- Prepare 1 tbsp finely chopped fresh coriander
- Take 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. Stir in the cream and season, leave to warm through.
Steps 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. Stir in the cream and season, leave to warm through. In a large pot, heat the olive oil. Then add the mushrooms and a good teaspoon of salt. Recipe adapted from 'Roast Chestnut and Mushroom Soup' from A Soup for Every Day from Covent Garden.
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