Makes: 4 servings

30-45 minutes

Very easy

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  • 1 shallot
  • 1 clove of garlic
  • 700 ml of chicken stock
  • 2 branches of fresh thyme
  • 20g butter
  • 200g (7 oz) of canned porcini
  • 10 cl of  liquid cream
  • A few rounds of porcini mill
  • 10 + 10 for décor cooked chestnuts
  • Salt and pepper

Recipe by SarahTatouille

Sarah Tatouille



1. Peel and mince the shallot – Peel and crush the garlic

2. Make melt the butter in a saucepan and sauté a few minutes chiseled shallot and garlic with thyme branches. Meanwhile, drain and rinse the mushrooms and cut the chestnuts into small pieces

3. Saute the porcini and chestnuts cut in the pan for 3-4 minutes.

4. With the broth and cook over medium heat for about 15 minutes.

5. Mix it all in order to obtain a smooth texture, then add the cream, mix again and season to taste.

6. At the time to serve drop pieces of chestnuts and pepper add a tower porcini mill at mushrooms.

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