1. https://myfoodbook.com.au/recipes/show/chestnut-and-mushroom-soup For the soup. (The soup can be made a day ahead up to this point). Add ¾ of the chopped mushrooms fry for 5 more minutes. Chestnut and Mushroom Soup: Seasonal Recipe November 14, 2011 Our local supermarket was selling off tins of chestnut puree very cheaply recently, so it can introduce slightly smaller ones of the same brand at the previous price. They are great ingredient for sweet and salty foods. 3. Add chestnuts and cook for 2 minutes. Puree the soup using an immersion blender, until the soup is smooth with just a few remaining chunks. Cook, stirring frequently, until the mushrooms are softened, about 10 minutes. DIRECTIONS. Add the stock, bay leaves and thyme and cook covered for 20 minutes on medium/low heat. Sweat the diced onions and garlic in olive oil for 2 minutes in a pot on medium heat. Sweat the chopped onion, garlic, celery and leeks in 1 tbsp of olive oil for 5 minutes. Let the soup cool for a few minutes. Add the roasted and peeled chestnuts and chopped mushrooms and fry for 3 minutes. They can be found in stores fresh, dried and canned. Combine porcini mushrooms and 3 cups hot water in medium bowl. It is easiest to make this soup if you used a jar of chestnuts that have already been cooked and peeled. If you like a chunkier soup, don’t mix all the way. Reheat and ladle into bowls. The Versatile Chestnut. Let stand until porcini mushrooms soften, about 15 minutes. Chestnuts can be used to stuff poultry and vegetables also. Directions. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add chestnuts and salt and pepper. Mix the soup until it is completely smooth to make an authentic French veloute (the consistency shown in the photos). Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. 2. Pierce the chestnuts and roast at 180°C/ gas mark 4, for 10 minutes. Add garlic, thyme and mushrooms. 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