Chestnut-Mushroom soup

The result of this soup was pretty impressive. I made a number of modifications ‘though.

First for preparing the chestnuts with ease, I peel the outer layer before putting them in the oven at 400F (traditional mode, not using convection) for 10 minutes (not longer). Right after taking them out of the oven, using oven mitt I peel the inner layer – it comes off easily then. The 4 chestnuts that are kept and not blended in the soup return to the over for another 10-15 minutes.

Then for mushrooms I used 1/8 of the Costco dried mushroom blend mixed with fresh ‘Chanterelle’ mushroom again from Costco. Note that French wouldn’t call these big mushrooms Chanterelle, but Americans do.

Finally I added a few cilantro leaves on the finished soup before serving.

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