3 oz. porcini mushrooms
1.5 pounds button mushrooms
4-7 cups. chicken stock
5 Tbls. butter
2 medium leeks
1 carrot
1 celery rib
1/2 tsp. dried rosemary
8 oz. peeled roasted chestnuts.
1 c. heavy whipping cream
Salt and Pepper to taste
4-7 cups. chicken stock
5 Tbls. butter
2 medium leeks
1 carrot
1 celery rib
1/2 tsp. dried rosemary
8 oz. peeled roasted chestnuts.
1 c. heavy whipping cream
Salt and Pepper to taste
Thinly slice mushrooms, leeks, carrot and celery. In a pot melt butter, add sliced vegetables and the rosemary, cook until browned about 10 minutes. Add the chestnuts and chicken stock to pot. Bring the soup to a boil and simmer over medium heat until the chestnuts are tender, about 30 minutes. add the cream and then blend in a blender. Season with Salt and Pepper. Serve immediately.
Yields 12 servings: 4.3g protein, 13g fat. 226 calories, 19 net carbs, 3.5g fiber,
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