Chestnut and Porcini Mushroom Soup

• 2 tbsp olive oil

• 1 small onion (finely chopped)

• 2 garlic cloves (minced)

• 250g porcini mushrooms (fresh or rehydrated)

• 200g roasted chestnuts (plus extra for garnish)

• 1 tsp fresh thyme leaves (plus extra for garnish)

• 4 cups vegetable or chicken stock

• 1/2 cup heavy cream (plus extra for garnish)

• Salt and black pepper to taste

Step 1: Sauté the aromatics

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened.

2. Stir in minced garlic and cook for 1 minute until fragrant.

Step 2: Cook the mushrooms and chestnuts

1. Add the porcini mushrooms to the pot and cook until softened and any liquid has evaporated.

2. Stir in roasted chestnuts and thyme, cooking for another 2 minutes.

Step 3: Simmer the soup

1. Pour in the vegetable or chicken stock. Bring to a boil, then reduce the heat and simmer for 20 minutes.

Step 4: Blend the soup

1. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a countertop blender.

2. Stir in the heavy cream and season with salt and pepper to taste.

Step 5: Serve

1. Ladle the soup into bowls and garnish with a swirl of cream, crushed chestnuts, and fresh thyme leaves.

2. Serve warm with crusty bread on the side.