One of the tastiest ways to enjoy the mushrooms earthy flavor.
Serves: 5 Preparation time: 20m Cooks in: 40m Ready in: 60m
500g. fresh mushrooms small white or portobello, chopped
50ml olive oil
1 large onion, chopped
1 garlic clove, finely chopped
120gr. chestnuts ready purified
600ml chicken stock
2 tsp. sour cream
3-4 small onions, green part, finely chopped
4 tsp. fresh truffle oil
salt, freshly ground pepper
Heat the olive oil in a deep saucepan over medium heat and sauté the onion for 2 minutes. Add the garlic and cook for another 1 minute, but be careful not to cook it for long because it gets bitter.
Add the mushrooms, salt and pepper, turn up the fire and continue sautéing for 3 to 4 minutes. Then add the chestnuts and let the ingredients to boil. Reduce heat, cover the pot and simmer the soup for 25 to 30 minutes, until the chestnuts soft.
Remove the pan from the heat, add the cream and stir. Puree the soup in a blender, add the truffle oil and serve.
Tip: If you want you can skip the cream, but is the material that will give the soup its characteristic smooth and velvety texture.
Photo – Food Styling: Antonia Kati