Indulge in the rich and earthy flavors of chestnuts and porcini mushrooms with this delightful soup. Perfect for a cozy evening, this dish combines the nutty sweetness of roasted chestnuts with the robust, savory notes of porcini mushrooms, creating a comforting meal that warms the soul.
Ingredients:
- 1 cup roasted chestnuts, peeled
- 1 cup dried porcini mushrooms
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions:
- Begin by rehydrating the dried porcini mushrooms. Soak them in warm water for about 30 minutes, then drain and chop.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent.
- Incorporate the chopped porcini mushrooms and roasted chestnuts into the pot, cooking them for about 5 minutes to allow the flavors to meld.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
- Serve hot, garnished with fresh thyme.
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