John Myers
Mushroom and Chestnut Soup
The perfect mushroom and chestnut soup recipe with a picture and simple step-by-step instructions.
- 8 g Dried porcini mushrooms
- 5 g Dried shiitake mushrooms
- 200 g Fresh chanterelles
- 2 piece King oyster mushrooms
- 5 piece Mushrooms brown
- 1 piece Shallot
- 1 Bit Garlic
- 1 heaped tbsp Oatmeal
- 100 g Pre-Cooked chestnuts
- 700 ml Chicken broth
- 1 piece Parmesan rind
- Salt
- Autumn season spice …. see below …..
- Freshly grated Parmesan
- Olive oil
Preparation steps
- Soak the dried mushrooms in 100 ml of lukewarm water for 15 minutes. Clean and chop the remaining mushrooms. Peel and finely dice shallot and garlic. Roast the pre-cooked chestnuts in a pan without fat on all sides. Heat the chicken broth.
- Take the mushrooms out of the water and squeeze them out, then cut into small pieces. Pour the mushroom water through a tea strainer and collect it.
preparation
- Heat the olive oil moderately and let the shallots sear briefly. Then turn up the temperature, add the fresh mushrooms and stir until the liquid has evaporated. Now add the garlic and oat flakes and stir briefly, then deglaze with the chicken stock.
- Add the soaking water for the mushrooms, the chopped mushrooms and the chestnuts and bring to the boil once. (Skim off any rising foam), then add the piece of Parmesan bark, put the lid on and simmer on low heat for about 20 minutes.
- Then fish out the Parmesan crust, puree about 1/3 of the soup finely (helps the soup to get a little thicker !!) and then put it back in the pot and bring it to the boil again. Season the soup with the “autumn season spice” and salt according to Guto and let it steep for about 10 minutes.
- Put the finished soup in a soup bowl, put some freshly grated Parmesan on top and now ….. enjoy your meal …..
- Autumn season spice see here ….. Not just salt & pepper
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