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Fast Guide to Homemade Yummy Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

Wishing to eat Sig's Mushroom and roasted Chestnut soup seasoned with Cayen a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with useful instructions on cooking a Sig's Mushroom and roasted Chestnut soup seasoned with Cayen like a famous chef made.

Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

We hope you got insight from reading it, now let's go back to sig's mushroom and roasted chestnut soup seasoned with cayen recipe. To make sig's mushroom and roasted chestnut soup seasoned with cayen you only need 13 ingredients and 4 steps. Here is how you achieve that.

To make an extraordinary Sig's Mushroom and roasted Chestnut soup seasoned with Cayen, below are the components required:

  1. Use 25 grams of dried porcini mushrooms,soaked.
  2. Prepare 2 of small leeks finely chopped.
  3. Provide 2 of large shallot.
  4. Prepare 30 ml of olive oil.
  5. Get 15 grams of butter.
  6. Use 1 clove of garlic chopped.
  7. You need 250 grams of fresh wild or fresh brown mushrooms.
  8. Take 1.2 ltr of vegetable stock.
  9. Prepare 100 grams of peeled and roasted chestnuts.
  10. You need 150 ml of double or thick cream.
  11. Use 1 pinch of cayenne pepper to taste.
  12. Use 1 tbsp of finely chopped fresh coriander.
  13. You need 2 pinch of salt or salt substitute.

After preparing the components, now you are good to prepare your tasty Sig's Mushroom and roasted Chestnut soup seasoned with Cayen by following the guidances on this section:

  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.

Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step. In a large pot, heat the olive oil. Then add the mushrooms and a good teaspoon of salt. Add stock and chestnuts, bring to a boil and partly cover. Carefully puree soup in a blender, or cool and then puree.

Recipe : Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

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Simple tips to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

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