Soup with chestnuts and mushrooms
Ingredients
Features
Description
Horseradish clean, grate on fine grater and mix with goat cheese, 1 tablespoon sour cream and vinegar, salt, pepper and set aside.
Preheat oven to 180 C. Wash the mushrooms, shallots, cut into 8 pieces, garlic suppress. Leaflets thyme sprigs of separate and mix with mushrooms, chestnuts, vegetable oil, salt and pepper. All lay out on a baking sheet, spread evenly and bake in the oven for about 12 minutes.
The mixture was put in a pan, pour the broth and cook over high heat for 5 minutes to make a mixture of mashed potatoes, but slices of mushrooms and chestnuts should remain.
Add the remaining cream. Ladle the soup into bowls and put in each serving of cheese with a little horseradish.
Translated by site: wday.ru
