Creamy venison and chestnut soup recipe | Sainsbury`s Magazine

Ingredients

• 30g dried porcini mushrooms
• 2 tbsp rapeseed oil
• 600g diced venison
• 100g smoked bacon lardons
• 2 echalion shallots, chopped
• 1 large carrot, chopped
• 2 celery sticks, chopped
• 250g chestnut mushrooms, thickly sliced
• 2 garlic cloves, finely sliced
• 1 tbsp rosemary, finely chopped
• 1 tbsp tomato purée
• 2 tbsp plain flour
• 1 litre beef stock (made with 2 stock pots)
• 125g pearl barley
• 1 x 180g pouch cooked chestnuts
• 75ml single cream