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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sig's mushroom and roasted chestnut soup seasoned with cayen. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is something which I have loved my entire life. They are fine and they look fantastic.

Return the processed soup back to the remaining soup in pan and gently stir in the cream. Season with salt,cayenne pepper to taste and coriander,and add remaining chestnuts for texture. This rich, flavorful soup has a slightly nutty taste and a soft, creamy texture. Note that you may use store-bought, preroasted chestnuts, which come vacuum-packed in jars.

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

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

Add the shallots, garlic, and leek. Creamy and flavourful Mushroom and Chestnut Soup This Mushroom and Chestnut Soup is just the ticket on those cold, grey January days when you need a bowl of warming comfort food. It uses a combination of fresh and dried mushrooms which gives it an added depth of flavour. Flip mushrooms and continue to cook until golden brown.

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

It uses a combination of fresh and dried mushrooms which gives it an added depth of flavour. Flip mushrooms and continue to cook until golden brown. Remove mushrooms from the pan and set aside. Add to chestnuts; stir in broth. Discard the spice bag and puree the chestnut mixture in a food processor or blender.

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