A creamy soup suitable for any cold winter night25 m 2
- 1 1/2 lb. sliced mushrooms
- 5 tbsp. butter
- 1 c. hot water
- 1 tsp. chestnut tea leaves
- 1 c. heavy cream
- 2 c. vegetable broth
- nutmeg to taste
- salt and pepper to taste
Brew tea in hot water. Steep 5 min. and strain.
Sautee mushrooms in 4 tbsp. butter.
Puree half of the sliced mushrooms with the brewed tea, adding an additional tbsp. butter if desired.
Combine the puree with the broth, remaining sauteed mushrooms, and seasoning. Add heavy cream. Stir until well blended but do not boil. Season to taste.