Ingredients
1 oz. dried porcini mushrooms
4 c. boiling water
4 tbsp. unsalted butter
1 lb. white button mushrooms
2 medium leeks
1 carrot
1 celery rib
1 tsp. minced rosemary
1 1/2 c. peeled roasted vacuum-packed chestnuts
3 c. chicken stock
salt
Freshly ground pepper
1 c. heavy cream
2 tbsp. extra-virgin olive oil
4 oz. fresh porcini or cremini mushrooms
Preparation
Step 1In a heatproof bowl, soak the dried porcini in the boiling water until softened, 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with a moistened paper towel. Rinse the porcini to remove any remaining grit and finely chop.Step 2In a saucepan, melt the butter. Add the chopped porcini, button mushrooms, leeks, carrot, celery, and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are browned, 15 minutes. Add the chestnuts and stock and scrape up any browned bits stuck to the bottom of the pot. Add 3 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes. Add the cream and let cool slightly. Puree in a blender in batches and keep warm.Step 3In a skillet, heat the oil. Add the sliced porcini, season with salt and pepper, and cook over moderately high heat until lightly browned, 6 minutes. Ladle the soup into bowls and garnish with the sautéed porcini. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
