sig/*ari* Mushroom and roasted Chestnut soup seasoned with Cayenne pepper.

• 25 grams dried porcini mushrooms,soaked
• 2 small leeks finely chopped
• 2 large shallot
• 30 ml olive oil
• 15 grams butter
• 1 clove garlic chopped
• 250 grams fresh wild or fresh brown mushrooms
• 1 .2 ltr vegetable stock
• 100 grams peeled and roasted chestnuts
• 150 ml double or thick cream
• 1 pinch cayenne pepper to taste
• 1 tbsp finely chopped fresh coriander
• 2 pinch salt or salt substitute

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.
4. Return the processed soup back to the remaining soup in pan and gently stir in the cream.Heat through.
5. Season with salt ,cayenne pepper to taste and coriander ,and add remaining chestnuts for texture.
6. another soup created by me

porcini mushrooms, leeks, shallot, olive oil, butter, garlic, fresh wild, vegetable stock, chestnuts, cream, cayenne pepper, fresh coriander, salt

Taken from cookpad.com/us/recipes/334199-sigari-mushroom-and-roasted-chestnut-soup-seasoned-with-cayenne-pepper (may not work)