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Porcini and Chestnut Soup

Porcini and Chestnut Soup

© Recipe courtesy of Julie Le Clerc

PORCINI AND CHESTNUT SOUP

Serves 4

20g Gigante porcini

2 cups boiling water

30ml extra virgin olive oil (EVO)

1 large onion, finely sliced

250g Portobello mushrooms, thinly sliced

2 cloves garlic, crushed

2 tsp fresh thyme leaves, picked off stems

Sal de Añana spring salt

500ml Foundation beef stock (or vegetable stock if preferred)

150g Naiciña chestnuts , coarsely crumbled

1 bay leaf

2 tbsp fresh parsley, chopped

2 tsp Sabato porcini powder

Freshly ground black pepper

Place the porcini in a bowl; pour over the boiling water then set aside for 10 minutes to soften. Then roughly slice the porcini and reserve the liquid.

Meanwhile, heat EVO in a pot, add the onion and cook over medium heat for 10 minutes, stirring regularly, until soft. Add the sliced mushrooms, garlic, thyme and a little salt and cook for 5 minutes, stirring occasionally.

Pour in the stock, add the porcini and the reserved soaking liquid, the chestnuts and bay leaf. Bring to the boil then reduce heat to a simmer for 5-10 minutes.

Add the parsley, porcini powder and adjust seasoning with salt and pepper, to taste. Remove the bay leaf before serving.

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Sabato


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