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Secret Recipe to Cooking Best Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

Sig's Mushroom and roasted Chestnut soup seasoned with Cayen is the nomero uno that comes to most people’s thought when it comes to a comfort meal. Today, we are going to tell you instructions on serving a comforting Sig's Mushroom and roasted Chestnut soup seasoned with Cayen.

Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

We hope you got benefit from reading it, now let’s go back to sig's mushroom and roasted chestnut soup seasoned with cayen recipe. To cook sig's mushroom and roasted chestnut soup seasoned with cayen you need 13 ingredients and 4 steps. Here is how you cook that.

First of all, below are the ingridients that you should ready to cook Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:

  1. Take 25 grams of dried porcini mushrooms,soaked.
  2. Get 2 of small leeks finely chopped.
  3. Get 2 of large shallot.
  4. Prepare 30 ml of olive oil.
  5. Provide 15 grams of butter.
  6. Use 1 clove of garlic chopped.
  7. Prepare 250 grams of fresh wild or fresh brown mushrooms.
  8. Take 1.2 ltr of vegetable stock.
  9. You need 100 grams of peeled and roasted chestnuts.
  10. Prepare 150 ml of double or thick cream.
  11. Provide 1 pinch of cayenne pepper to taste.
  12. Get 1 tbsp of finely chopped fresh coriander.
  13. Provide 2 pinch of salt or salt substitute.

After readying the ingridients, now we are set to make our yummy Sig's Mushroom and roasted Chestnut soup seasoned with Cayen:

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

Creamy Roasted Mushroom and Brie Soup Recipe : A cream of mushroom soup with brie to Creamy Mushroom and Chestnut Soup. Nothing is better than a nice, hot cup of soup. Season halibut on each side with salt and cayenne pepper. Spoon sauce and mushrooms over halibut. Asian chives, beef brisket, carrot, enoki mushroom, fish sauce, garlic, glutinous rice flour, mushrooms, onion, perilla seeds powder, powdered toasted sesame seeds, salt, sesame oil, shiitake mushrooms, sirloin steak, white oyster mushrooms.

Recipe : Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

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