Chestnut Porcini Soup Food

CHESTNUT & PORCINI SOUP

Steps:

• Place a heavy soup pot or rondeau over medium heat. Add the butter to the pot and when the butter begins to bubble and froth, add the onions and celery and sweat down for 10 minutes.
• Add the mushrooms and sauté for 10 minutes. Once the mushrooms are sautéed down a fair bit add the sherry and reduce for 5 minutes.
• Add potato and chestnuts to pan and cook for 10 more minutes. At this point you add the chicken stock, the bouquet and the bay leaf and cover. Cook until potato is tender, about 15 minutes.
• While still on heat add the cream. Remove bouquet and bay leaves using a slotted spoon or tongs. Remove soup from heat.
• Season the soup and then carefully puree it in a blender. Pass through a fine chinois for a smoother texture.

CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES

Steps:

• Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
• In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
• Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
• Ladle soup into bowls. Top with vegetables, and garnish with leeks.