Yesterday I posted a recipe, using chestnut cream, which I made from chestnut puree, soy cream, rosemary, salt and pepper. The Brussels Sprout & Chestnut Bake recipe didn't use all the chestnut cream and so I made a gorgeous and rich mushroom soup with the remainder. Now, this soup is very rich and you won't need a lot, just the ticket for a sample Christmas day starter.
1 Onion, finely chopped
1 Clove of garlic, finely chopped
150g Chestnut mushrooms, finely chopped
1 Tbsp mushroom ketchup2 Tsp Porcini powder
1 Tsp Vegetable bouillon powder
Fry the onion and garlic in a little rapeseed oil until the onion is translucent. Add the mushrooms and fry for another 5 minutes.
Add the mushroom ketchup and porcini powder and give the mixture another stir.
Add the chestnut cream and stir again.
Dissolve the bouillon powder into the water and stir to combine. Add to the mushroom mixture slowly until the mixture resembles thick cream.
Transfer to a liquidiser and blend until smooth. Return to a pan and heat through.