There's no shortage of mushrooms in France, at this time of year and the same goes for chestnuts!
If I get my hand on a glut of chestnuts, I roast, puree them and add healthy dollops to stews for richness.
Tomorrow I will share with you a Gluten Free chestnut and chocolate cake in readiness for the festive season!
Here's the recipe for this very rich and creamy soup!
You will need
1.5 or 2.5 cups of hot heavy cream - depending on how creamy you like it
3 cups of decent hot chicken or veg stock
In a little butter cook:
1 stick of celery sliced thinly cooked in a little butter
2 leaks sliced and cooked in a little butter
150 g mixed mushrooms - use chestnut and porcini
boiling water to cover if needed
1/2 a tablespoon of chestnut puree
Blend this all together and serves with some cooked mushrooms and herbs.