This recipe is for approx. 6 shot glasses. If you want to make it as a main course serving four, double the quantities and dilute with stock to the desired consistency.
Cook the chestnuts for approx. 15 minutes in the vermouth, cream and stock. Purée the soup until smooth and add salt and pepper, to taste. Leave to fully cool in the refrigerator. If too thick add
Before serving, thinly slice the mushrooms and briefly fry in
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