Ingredients
For 2 persons:
400 grams mixed mushrooms (cremini, shitaake, porcini) cut into slices/cubes (frozen ones can work too, especially since porcini are not available locally)
200 grams chestnuts (boiled and peeled). There are packaged ones ready to eat which are very convenient.
1 cup soffritto (shallot, carrot, celery - all finely chopped)
1 litre vegetable stock (for a more enhanced flavour you can choose mushroom stock)
dash of Cognac/brandy (optional)
extra virgin olive oil (plus extra to finish)
Salt and pepper
slices of rustic bread (toasted) I used my leftover lentil & black olive bread which I turned into crostini
fresh thyme leaves
plant-based cream (optional)
bulgar wheat (optional)
Instructions
1. Prep the vegetables by slicing the fresh mushrooms, and defrosting the frozen porcini (if you have them). For the fresh chestnuts, boil them in their slit shell until soft inside, then peel off the shell and inner skin. Alternatively you can buy convenient packets with ready-
2. Sautee the soffritto in a pot with extra virgin olive oil, and cook until softened.
3. Add the mushrooms and a few sprigs of fresh thyme, season with sea salt if necessary, so that the mushrooms release their water and start developing a flavour. Flambe the mushrooms with Cognac, or cook over a sustained heat source until the alcohol evaporates.
4. Add the chestnuts and mix well so that all ingredients are well coated with the sauce.
5. Pour in the hot vegetable/mushroom stock and simmer over low heat for about 20mins.
6. Transfer 2 ladles of the mixture into a blender or jug, and blitz into a thick puree. Return the puree to the soup pot and simmer for a few more minutes mixing well, so that the soup becomes thicker. Remove the thyme sprigs. If you wish to add more texture, flavour and more importantly protein to the soup, throw in 100g of bulgar wheat and mix well as it will cook very quickly.
7. If you like a velvety finish like me, add a dash of plant-based cream (I prefer Alpro Soya/Rice/Oat, or Cucina D'Oro vegan).
8. Give the soup one last taste in case more salt and pepper are needed.
9. Ladle the soup into 2 bowls, garnish with fresh thyme leaves and toasted bread as crostini. I had some leftover Red Lentil & Black Olive Bread which I repurposed to avoid food waste. I simply toasted a slice and cut it into small cubes.
10. Enjoy this truly delicious pot of goodness!
