Sig's Mushroom and roasted Chestnut soup seasoned with Cayen

Put the dried mushrooms in a bowl and add 1 cup of warm water to soak them for about 30 minutes,lift out mushrooms and squeeze as much of the liquid back into bowl,reserve liquid and finaly chop mushrooms.Heat oil in saucepanadd the chopped shallots,garlic and chopped leeks, cook gently for five minutes until soft.

Finely chop the fresh mushrooms and half of the chestnuts add to pan and stir for a few minutes until they start to soften.Pour into the stock,add porcini mushrooms and bring to boil,add the dried mushroom liquid you reserved and season soup.Lower the heat and simmer for 30 minutes

Pour about 3/4 of soup into blender and process until smooth. Return the processed soup back to the remaining soup in pan and gently stir in the cream.Heat through. Season with salt,cayenne pepper to taste and coriander,and add remaining chestnuts for texture.

Another soup created by me