Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sig's mushroom and roasted chestnut soup seasoned with cayen. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have sig's mushroom and roasted chestnut soup seasoned with cayen using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:

1. Prepare 25 grams dried porcini mushrooms,soaked
2. Get 2 small leeks finely chopped
3. Get 2 large shallot
4. Get 30 ml olive oil
5. Prepare 15 grams butter
6. Prepare 1 clove garlic chopped
7. Make ready 250 grams fresh wild or fresh brown mushrooms
8. Get 1.2 ltr vegetable stock
9. Make ready 100 grams peeled and roasted chestnuts
10. Take 150 ml double or thick cream
11. Prepare 1 pinch cayenne pepper to taste
12. Get 1 tbsp finely chopped fresh coriander
13. Take 2 pinch salt or salt substitute

Instructions to make Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:

1. Put the dried mushrooms in a bowl and add 1 cup of warm water to soak them for about 30 minutes,lift out mushrooms and squeeze as much of the liquid back into bowl,reserve liquid and finaly chop mushrooms.Heat oil in saucepanadd the chopped shallots,garlic and chopped leeks, cook gently for five minutes until soft.
2. Finely chop the fresh mushrooms and half of the chestnuts add to pan and stir for a few minutes until they start to soften.Pour into the stock,add porcini mushrooms and bring to boil,add the dried mushroom liquid you reserved and season soup.Lower the heat and simmer for 30 minutes
3. Pour about 3/4 of soup into blender and process until smooth. Return the processed soup back to the remaining soup in pan and gently stir in the cream.Heat through. Season with salt,cayenne pepper to taste and coriander,and add remaining chestnuts for texture.
4. Another soup created by me

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