Porcini & Chestnut Soup
Tear into a fresh loaf of crusty sourdough and settle in with a bowl of this wholesome and comforting Porcini and Chestnut Soup. Julie Le Clerc's latest delicious creation presents warming winter...
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Cooking tools:
- Kitchen scale
- Kettle
- Mixing bowl
- Pot
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen timer
- Serving bowl
Ingredients
- 20g Naturbosco 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
- Salt
- 500ml 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
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