Cep and Chestnut Soup

Cook Time 30 minutes

Servings 4

Ingredients

50g butter

1 French shallot, sliced

¼ of a torn bay leaf

350 g fresh cep mushrooms (also known as porcini) trimmed and dirt brushed off and chopped *

1 cup fresh, frozen or canned chestnuts, blanch then shell removed and peeled, thinly sliced

1.5L chicken or vegetable stock

Salt and pepper, to taste

100ml creme fraiche

Method

In a pot over a medium heat, melt butter and sweat off shallots and bay leaf. Once the shallots are soft add all the mushrooms and cook for 5-10 minutes until light golden and soft.

Add the chestnut (reserving a little for garnish) and stock, place the lid on and bring to a boil, then reduce to low heat and simmer for a further 15-20 minutes or until chestnuts are softened.

Remove bay leaf and blend with a stick blender until silky smooth.

Serve in a shallow bowl with a drizzle of extra creme fraiche, olive oil, chopped chestnuts and an optional garnish of thyme.

*Fresh cep are hard to come by in Australia. Substitute with 20g of dried porcini rehydrated in warm water and also add 300 g of any other mushroom of your choice.