Mushroom soup

with nuts and Madeira

For 4 servings

1 large onion

2 cloves of garlic

50 g butter

25–30 whole hazel or

Walnuts

1 bunch of flat-leaf parsley

350 g brown mushrooms

25 g dried porcini mushrooms

1 liter of hot vegetable stock

100 ml Madeira (alternatively Marsala or white port wine)

Preparation time: approx. 15 minutes
plus soaking time: approx. 15 minutes
plus cooking time: approx. 25 minutes

Per serving approx. 373 kcal / 1562 kJ 10 g E, 25 g F, 12 g KH

1  Peel onion and garlic, finely chop the onion, press the garlic cloves through the press. Melt the butter in a large saucepan over medium heat, fry the onion and garlic in it over a mild heat while stirring for about 10 minutes until translucent. Roast hazelnuts or walnuts in a second pan without fat for a few minutes while stirring. Let cool and then roughly chop.

2 Wash  parsley, shake dry, pluck the leaves from the stems and finely chop. Clean the mushrooms and cut them in slices. Add half of the parsley and mushrooms to the onions and cook covered over a medium heat for about 12 minutes. Stirring occasionally.

3  Pour some of the hot vegetable stock over the porcini mushrooms and soak for 15 minutes. Put the Madeira in the saucepan and let it simmer until it has evaporated. Add the remaining vegetable stock and soaked porcini mushrooms and simmer covered for another 10 minutes.

4  Finely puree half of the soup with half of the roasted nuts. Return to the saucepan and heat again. Serve the soup, sprinkle with the rest of the parsley and the rest of the roasted nuts.

Cream of chestnut soup

with cranberries

For 4 servings

1 onion

250 g peeled, cooked chestnuts (vacuum-packed)

½ tbsp butter

150 ml cranberry juice

1 l vegetable stock

salt

pepper

1 shot of sherry

5 stalks of flat leaf parsley

250 g sugar snap peas

2 tablespoons oil

3 tbsp dried cranberries

100 ml cream

Preparation time: approx. 15 minutes
plus cooking time: approx. 25 minutes

Per serving approx. 467 kcal / 1955 kJ 5 g E, 26 g F, 40 g KH

1  Peel and finely chop the onion, cut the chestnuts into cubes. Melt the butter in a saucepan at medium temperature, sauté chestnuts and onions in it for 5 minutes while stirring. Deglaze with cranberry juice and broth, bring to the boil and simmer for 20 minutes. Then puree the soup finely, season with salt, pepper and sherry to taste.

2 Wash  parsley and shake dry. Pluck the leaves from the stems, chop them finely and add to the soup.

3  Cook snow peas in boiling salted water for about 4 minutes, drain and rinse. Heat the olive oil in a pan over medium heat. Add sugar snap peas and fry for a few minutes. Also add the cranberries to the pan and cook for 3–4 minutes while stirring. Do not whip the cream until it is stiff.

4  Serve the soup. Fold in some of the cream and sprinkle some of the snow peas and cranberry mixture on top.