Chestnut Cream Soup with Shiitake Mushrooms

Clean and slice the leek. In a pot, melt 2 tablespoons of butter, then sauté the leek until translucent. Add the fresh thyme sprigs and crushed garlic, then sauté briefly together.

Add the cooked chestnuts to the pot and pour in the vegetable broth. Cook covered over very low heat for about 30 minutes, allowing the flavors to meld and preventing too much liquid from evaporating.

Meanwhile, in a pan, sauté the shiitake mushrooms in the remaining butter. Leave smaller caps whole, and cut larger ones in half. Season with salt, pepper, and sprinkle with whole caraway seeds. Set aside for serving.