Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, sig's mushroom and roasted chestnut soup seasoned with cayen. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sig's mushroom and roasted chestnut soup seasoned with cayen using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
  1. Get 25 grams dried porcini mushrooms,soaked
  2. Get 2 small leeks finely chopped
  3. Get 2 large shallot
  4. Take 30 ml olive oil
  5. Take 15 grams butter
  6. Prepare 1 clove garlic chopped
  7. Take 250 grams fresh wild or fresh brown mushrooms
  8. Take 1.2 ltr vegetable stock
  9. Make ready 100 grams peeled and roasted chestnuts
  10. Take 150 ml double or thick cream
  11. Make ready 1 pinch cayenne pepper to taste
  12. Make ready 1 tbsp finely chopped fresh coriander
  13. Take 2 pinch 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.

Instructions to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:
  1. 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.
  2. 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
  3. 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.
  4. Another soup created by me

Add the rosemary and simmer until heated through. Stir in the cream and season, leave to warm through. 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.

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