The Australian Women’s Weekly New Zealand Edition — May 2017

MAY 2017 111

Maggie’s tips

●Dried chestnuts are available

from Asian supermarkets or online.

The soup mixture can stand in a

stainless steel saucepan, but if using

aluminium, transfer the mixture to a

bowl before refrigerating.

½ cup (125ml) boiling water; stand the

mushrooms for 15 minutes.

2 Meanwhile, place a large heavy-based

saucepan over medium heat. Once hot,

addoilandcooktheonionfor3minutes,

stirring every 30 seconds so it doesn’t

burn. Add garlic and rosemary; continue

to cook for another 2-3 minutes or until

garlic is light golden.

3 Stir in one-third of the portobello

mushrooms; cook, stirring occasionally,

for 2-3 minutes. When they have softened,

add another one-third of the mushrooms

and repeat this until you have added all

the mushrooms. Season with sea salt.

4 Strain the porcini mushrooms over a

jug; reserve porcini liquid. Chop porcini

coarsely. Add the verjuice and reserved

porcini liquid to the mushrooms in the

pan; cook, stirring, for 3 minutes or until

liquid is almost evaporated.

5 Pour in the stock and bring to a rapid

simmer. Reduce heat; simmer, covered,

for30minutes.

6 GARNISHMeanwhile, heat butter and

oilin a medium frying pan over high heat.

Add the pine mushrooms; cook for about

3 minutes or until browned.

7 Remove the soup from the heat. Stir

in the crème fraîche and thyme leaves.

Blend with a stick blender until smooth

(or stand for 10 minutes before carefully

pouring into a jug blender and purée

until smooth). Season to taste with salt

and freshly ground black pepper.

8 Serve the soup in warmed bowls

topped with the fried mushrooms.

Not suitable to freeze or microwave.

Chicken and chestnut soup

SERVES 4 PREP AND COOK TIME50 MINUTES

You will need to start this recipe at

least 5 hours ahead of serving.

150g dried chestnuts

2 cups (500ml) full-cream milk

2 tablespoons extra virgin olive oil

1 large (200g) brown onion, chopped

coarsely

3 cloves garlic, chopped

1 litre (4 cups) good-quality chicken stock

2 bay leaves

3 sprigs fresh thyme

1 Place the chestnuts and milk in a

medium saucepan; place over medium-

high heat. Reduce the heat and simmer

for10minutes,thenturnofftheheat.

Place a lid on pan and allow to stand for

1 hour to cool, then refrigerate for 3 hours

or even overnight (see Maggie’s tips). The

chestnuts should absorb some of the milk

and become slightly soft.

2 Place a large pan over medium-high

heat. Add the oil, then onion; cook,

stirring, for 3 minutes or until softened.

Add the garlic; cook, stirring, for a further

3-4 minutes or until soft.

3 Pour in the stock, softened chestnuts

along with any remaining milk – it should

be about ¾ cup (180ml) – which has not

been absorbed, bay leaves and thyme.

Bring to the boil; reduce heat to simmer.

Simmer for 20 minutes or until softened.

4 Remove thyme and bay leaves. Blend

soup using a stick blender until smooth

(or stand for 10 minutes before carefully

pouring into a jug blender and blending

until smooth).

5 Return soup to pan; stir over medium

heat until hot. Season to taste with sea

salt and freshly ground white pepper.

Serve soup in warmed bowls; garnish

with extra thyme leaves and olive oil.

Suitable to freeze at the end of Step 4.

Not suitable to microwave.

Winter porcini

and portobello

mushroom soup

with crème fraîche

Maggie’s tips

●Dried porcini mushrooms are

available from greengrocers

and delicatessens. Fresh pine

mushrooms are available

from farmers’ markets.

FOOD PREPARATION BY NICK BANBURY.