Sig's Mushroom and roasted Chestnut soup seasoned with Cayen. Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! Return the processed soup back to the remaining soup in pan and gently stir in the cream.
Heat the oil in a large heavy-based pan Peel and chop the onion and slice the celery sticks finely. Add to the pan together with the dried mushrooms and season with salt and pepper. If you are using dried thyme, add it at this stage.
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, sig's mushroom and roasted chestnut soup seasoned with cayen. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is one of the most favored of recent trending foods in the world. It's simple, it is quick, it tastes delicious. It's enjoyed by millions every day. Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is something which I have loved my whole life. They're fine and they look wonderful.
Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! Return the processed soup back to the remaining soup in pan and gently stir in the cream.
To get started with this recipe, we must first prepare a few components. You can cook sig's mushroom and roasted chestnut soup seasoned with cayen using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
- {Get 25 grams of dried porcini mushrooms,soaked.
- {Get 2 of small leeks finely chopped.
- {Take 2 of large shallot.
- {Make ready 30 ml of olive oil.
- {Make ready 15 grams of butter.
- {Get 1 clove of garlic chopped.
- {Prepare 250 grams of fresh wild or fresh brown mushrooms.
- {Take 1.2 ltr of vegetable stock.
- {Prepare 100 grams of peeled and roasted chestnuts.
- {Prepare 150 ml of double or thick cream.
- {Prepare 1 pinch of cayenne pepper to taste.
- {Prepare 1 tbsp of finely chopped fresh coriander.
- {Prepare 2 pinch of salt or salt substitute.
Add the chestnuts long enough to warm them through. Add the stock and blitz with a hand blender until you have no large lumps (although you can take out a few slices of mushroom and re-add them after blending to add texture). Add the rosemary and simmer until heated through. Stir in the cream and season, leave to warm through.
Steps 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.
In a large pot, heat the olive oil. Then add the mushrooms and a good teaspoon of salt. Recipe adapted from 'Roast Chestnut and Mushroom Soup' from A Soup for Every Day from Covent Garden. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step. Combine onion, carrot, and oil on pan; toss to coat vegetables.
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