Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make 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 little bit unique. This is gonna smell and look delicious.

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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 is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
  1. Make ready 25 grams dried porcini mushrooms,soaked
  2. Prepare 2 small leeks finely chopped
  3. Make ready 2 large shallot
  4. Get 30 ml olive oil
  5. Get 15 grams butter
  6. Make ready 1 clove garlic chopped
  7. Take 250 grams fresh wild or fresh brown mushrooms
  8. Take 1.2 ltr vegetable stock
  9. Make ready 100 grams peeled and roasted chestnuts
  10. Make ready 150 ml double or thick cream
  11. Take 1 pinch cayenne pepper to taste
  12. Take 1 tbsp finely chopped fresh coriander
  13. Get 2 pinch salt or salt substitute

Add to the pan together with the dried mushrooms and season with salt and pepper. If you are using dried thyme, add it at this stage. 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).

Steps 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

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. Cool, then peel the chestnuts, set aside.

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