Velouté of Porcini Mushrooms and Chestnuts

Ingredients:

• 1/2 pound porcini mushrooms, sliced
• 1/2 pound chestnuts, peeled
• 4 cups chicken or vegetable stock
• 1/2 cup heavy cream
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F. Place chestnuts on a baking sheet and roast in the oven for 20-25 minutes, until tender. Let cool and then chop into small pieces.
2. In a large pot, heat olive oil and butter over medium heat. Add shallots and garlic and sauté until soft and fragrant.
3. Add sliced mushrooms and sauté until they release their liquid and become tender.
4. Pour in 4 cups of stock and bring to a boil. Reduce heat and let simmer for 30 minutes.
5. Remove from heat and let cool for a few minutes before transferring to a blender. Puree until smooth then return to the pot.
6. Add the chopped chestnuts and cream to the soup and stir well. Heat over low heat until heated through and creamy. Add salt and black pepper to taste.
7. Serve hot and garnish with more chopped chestnuts if desired.

Verdict:

This velouté of porcini mushrooms and chestnuts is a rich and creamy soup that is perfect for chilly fall evenings. The earthy flavors of the mushrooms and chestnuts combine perfectly with the cream and stock to create a smooth and velvety texture. Serve with some crusty bread and a side salad for a complete meal.

Serving Suggestions:

• Crusty bread
• Side salad