Chestnut Soup with Porcini Mushrooms
If you have time, you can roast the nuts yourself and make your own puree instead of using store bought.
| Servings | Prep Time | Cook Time |
| 4 | 10minutes | 35minutes |
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 35minutes |
Ingredients
- 9 oz chestnut puree unsweetened
- 8 oz dry red wine
- 7 oz porcini mushrooms sliced
- 1 cup heavy cream
- 2/3 cup beef stock
- 2 tbsp oil
- 1 tbsp corn starch
- 2 onions finely chopped
- to taste salt
- to taste ground black pepper
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- In a large saucepan, sauté onions in hot oil until translucent. Add the porcinis and sauté on medium heat until lightly browned, 10 minutes. Add the wine and cook until the alcohol evaporates.
- Add the chestnut purée and mix well; add the meat stock, season with salt and pepper, and cook for 20 minutes (without boiling).
- Mix the cornstarch with the cream, add to the soup, and quickly bring to a boil. Serve with crusty bread.
