French Chestnut and Porcini Mushroom Soup | Silky Autumn Velouté
(0)
30 min
Quick
Kifli Kukták
Klasszikus francia ihletésű, bársonyos őszi velouté gazdag vargányagombával és édeskés gesztenyével, fehérborral és kakukkfűvel megkoronázva.
Preparation method
Preparation
Clean the porcini mushrooms and cut them into smaller pieces (if using dried porcini, soak them in lukewarm water for 15 minutes, then drain). Roughly crush the cooked chestnuts. Peel the shallots and garlic, then finely chop them.
Prepare the warm vegetable stock, white wine, cream, and butter.
Cooking and blending
Melt the butter in a pot over medium heat. Add the shallots and sauté for 3-4 minutes until translucent. Then add the garlic, thyme, and porcini mushrooms, and sauté for 4-5 minutes until the mushrooms turn golden brown.
Chef's tip
Before serving, set aside a few nicely sautéed porcini mushroom slices and chestnut pieces to garnish the soup for the perfect texture.
The velouté keeps well in the refrigerator for up to 2 days; when reheating, thin with a little stock or cream if necessary.
Ingredients
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