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We hope you got insight from reading it, now let’s go back to sig's mushroom and roasted chestnut soup seasoned with cayen recipe. You can have sig's mushroom and roasted chestnut soup seasoned with cayen using 13 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
- Get 25 grams dried porcini mushrooms,soaked
- Use 2 small leeks finely chopped
- Take 2 large shallot
- Take 30 ml olive oil
- Take 15 grams butter
- Use 1 clove garlic chopped
- Use 250 grams fresh wild or fresh brown mushrooms
- Get 1.2 ltr vegetable stock
- You need 100 grams peeled and roasted chestnuts
- You need 150 ml double or thick cream
- Get 1 pinch cayenne pepper to taste
- Provide 1 tbsp finely chopped fresh coriander
- You need 2 pinch salt or salt substitute
Instructions 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
Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN. Add the roasted chestnuts and chicken stock and bring to a simmer. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through.
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