Ingredients 1/2 cup dried porcini mushrooms (15g) 5 tbsp olive oil 1 onion, finely chopped 1 clov. garlic, finely chopped 500 gr fresh portobello mushrooms 200 gr pre-cooked chestnuts 2 tbsp brandy 3 cup chicken stock 1/2 cup heavy cream 1 pinch nutmeg A small amount of finely chopped chives A few drops of olive oil Equipment Pot TAGS APPETIZERS CHESTNUT APPETIZERS CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY VALENTINE'S DAY Ingredients 1/2 cup dried porcini mushrooms (15g) 5 tbsp olive oil 1 onion, finely chopped 1 clov. garlic, finely chopped 500 gr fresh portobello mushrooms 200 gr pre-cooked chestnuts 2 tbsp brandy 3 cup chicken stock 1/2 cup heavy cream 1 pinch nutmeg A small amount of finely chopped chives A few drops of olive oil Instructions Rinse the dried porcini mushrooms under cold water. Place them in a bowl, cover with 1/2 cup boiling water, cover, and allow to soak for 15 to 20 minutes to rehydrate. Clean the mushrooms by peeling and removing the stems, then gently pat dry with a damp cloth. Slice the mushrooms thinly. Heat the olive oil in a saucepan over medium heat and sauté the onion for 2 to 3 minutes until translucent. Add the fresh mushrooms, garlic, and chestnuts. Drain the rehydrated mushrooms and add them to the pan, straining their soaking liquid through a fine sieve and discarding the sediment (about the last half a cup remaining). Stir to sauté the mushrooms evenly. Reserve 2 tablespoons of mushrooms for the garnish. Deglaze the pan with the brandy. Add the chicken stock and the mushroom soaking liquid. Cover and simmer over medium heat for 20 minutes. Blend the soup until smooth, then return to the heat. Add the cream, nutmeg, salt, and pepper. Stir well and adjust the consistency as needed. Serve the creamy mushroom velouté soup in bowls, garnishing each with the reserved sautéed mushrooms, chives, a few drops of olive oil, and freshly ground pepper. TAGS APPETIZERS CHESTNUT APPETIZERS CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY VALENTINE'S DAY
