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

Step 1
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.

Step 2
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.

Step 3
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

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