Mushroom & Chestnut Soup
An Original Recipe by Not Quite Nigella
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15g/5ozs dried porcini mushrooms
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3 cups hot water
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1 onion
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2 carrots
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2 parsnips
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2 tablespoons oil
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150g/5ozs. peeled chestnuts
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Enough chicken stock concentrate or powder to flavour 3 cups of water (about three teaspoons)
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2 sprigs thyme
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4 tablespoons cream
Step 1 - Rehydrate the dried porcinis in the two cups of hot water from a recently boiled kettle-it should take about 15 minutes. Meanwhile dice onions, carrots and parsnips (I put it all in a chopper together).
Step 2 - Once the porcinis are ready, heat a saucepan on medium heat and saute the diced onion, carrot and parsnip in the oil. Add the porcinis and the soaking water along with the chestnuts, thyme and stock powder and simmer for 20-25 minutes. Using a stick or immersion blender, blitz the soup into a smooth puree and then add the cream and serve with bread.