Chestnuts and Mushroom Cream Recipe from Spain

Instructions

1. To start, rehydrate the dried mushrooms by placing them in some water.
2. While those soak, make a deep cut into each of the chestnuts using a serrated knife. Once done, put all of them on a baking sheet and roast at 200°C (or 400°F) for 15 minutes. You’ll know they’re done once they become tender and split open.
3. Remove the chestnuts from the oven, and give them some time to cool down. Once cool, peel all the chestnuts.
4. Next, finely chop the leek, and then sweat the leek in olive oil. (This should take about 10 minutes for them to soften).
5. While the leeks cook, get the potatoes, peel, and then cut into small bite-sized but equal pieces. Add the potatoes to the pot with the leeks, and then add the peeled chestnuts as well.
6. To the pot, also add in the sweet wine. Allow the mixture to simmer for a few minutes so the wine can reduce in the pan.
7. Lastly, add the vegetable stock and bring the mixture back to a simmer. Allow this to cook at a low heat for about 20 minutes. Once it’s all cooked thoroughly, blend the soup and strain.
8. Add the cream to the soup, and then season with salt and pepper to your liking.
9. You may also garnish the soup. The chefs recommend either fresh mushrooms that have been sautéed, or alternatively, a raw egg yolk can add even more richness and a velvety texture to this hearty dish!