Recipe Tip: Porcini and Chestnut Soup

Instructions

1. Step 1

   In a pot, pour 200 ml of hot water over the dried mushrooms and bring to the boil for at least 2 minutes. Remove from the heat and let soak for 10 minutes.

2. Step 2

   Cut onion into half rings and the garlic into fine slices. Dice chestnuts. Strip the thyme leaves and chop finely.

3. Step 3

   Clean the mushrooms. Cut 400g of the mushrooms (leaving 100g for later on) into large pieces. Heat three tablespoons of olive oil in a saucepan, then sauté onions and garlic until translucent.

4. Step 4

   Add chestnuts, fresh mushrooms and thyme and sauté for 2 minutes, seasoning lightly with salt. Deglaze with white wine and boil down to reduce the wine to a thick consistency.

5. Step 5

   Pour in the stock, add the soaked mushrooms and the strained soaking water. Bring everything to the boil, then cover and cook over a low heat for 15 - 20 minutes until soft.

6. Step 6

   Take the remaining 100g of mushrooms and cut into slices. Chop the hazelnuts, toast them in a dry pan and set aside.

7. Step 7

   Heat a tablespoon of oil and a tablespoon of butter in a non-stick frying pan and fry the remaining mushrooms until light brown all over, season with salt and pepper and reserve for the garnish.

8. Step 8

   Add the cream to the soup and puree everything with a hand blender (or whip the cream until stiff and serve the soup with a dollop of cream).

9. Step 9

   Serve and garnish with the fried mushrooms, toasted hazelnuts and a sprinkle of cocoa powder.