Wild Mushrooms soup, Roasted Chestnuts and Ceps with White Truffle

Comfort Food at is best...

for 4 people

250 g of Wild Mushrooms 
1 Medium-size Potato 
1 Large Red Onion
2 each Garlic Cloves
150 ml Rice Cream, Soya Cream or Double Cream
125 g Pre-Cooked Chestnusts 
Fresh Thyme
Fresh Rosemary
500 ml Chicken or Vegetable Stock 
1 tbsp Truffle Oil
Fajitas 



   If necessary brush clean the mushroom mix. You can use any you like (When it comes to specialised food, I do not rely on supermarkets. I believe farmers' market are the best option here in London).
‘Sautéed’ quickly the mushrooms with the crushed Garlic Cloves and herbs (you can tie the herbs together to make a ‘bouquet garni’ (it will then be easier to remove once mushrooms are cooked. Reserve the Mushroom mix and its juice. Chop finely the onion, and allow to melt over a slow heat. After 10 minutes, put the heat on high. Take out the herbs from the cooled mushrooms. Drain the mushrooms out of their juice, and place in the pan with the onion (you can keep some for decoration). Stir quickly. The onion should not burn.

Add the potato, diced. Continue stirring. Add 2 Chestnuts, and pour the mushrooms juice over. Stir quickly and add stock or water.
Bring to boil, then reduce heat. Simmer for 25 minutes.

Using a handheld blender, mix the soup till a smooth texture.
Add the Cream (whichever you prefer), and blend some more. The Soup should very smooth. Add seasoning to taste.

Roast the Chestnuts with Thyme and Rosemary, then Break them in pieces.
Serve hot. You can add taste to the soup by drizzling truffle oil just before serving.
You can also cut spoons from toasted fajitas. 

You can impress your guests by eating the soupspoon with the soup. 

Bon Appétit.