Chestnut & Porcini Soup - cooking recipe

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, peeled and minced
4 branches celery, peeled and minced
1 russet potato, peeled and diced to 1 inch
1/2 lb fresh porcini mushroom, cut into a 1-inch dice
1/2 lb fresh button mushrooms, thinly sliced
1 cup dry sherry
1 1/2 quarts chicken stock
1 cup about 12 chestnuts, roasted, peeled and chopped
bouquet of thyme and parsley
2 bay leaves
1 cup heavy cream
salt and pepper

Preparation

Place a heavy soup pot or rondeau over medium heat. Add the butter to the pot and when the butter begins to bubble and froth, add the onions and celery and sweat down for 10 minutes.
Add the mushrooms and saute for 10 minutes. Once the mushrooms are sauteed down a fair bit add the sherry and reduce for 5 minutes.
Add potato and chestnuts to pan and cook for 10 more minutes. At this point you add the chicken stock, the bouquet and the bay leaf and cover. Cook until potato is tender, about 15 minutes.
While still on heat add the cream. Remove bouquet and bay leaves using a slotted spoon or tongs. Remove soup from heat.
Season the soup and then carefully puree it in a blender. Pass through a fine chinois for a smoother texture.