Chestnut & mushroom soup

Chestnut and mushroom soup

2 persons - 30 minutes

Ingredients:

1 tablespoon olive oil

1 small shallot, peeled and chopped finely

250 grams small while mushrooms, sliced thinly

250 millilitres water

100 grams peeled, cooked chestnuts

1 tablespoon of chestnut or hazelnut paste (optional)

1 vegetable stock cube

2 tablespoons semi-skimmed milk

Freshly ground pepper

Chives for decoration

Preparation:

Fry the shallot in the oil until transparent.

Add the mushrooms and cook until soft.

Cover with water. Add the chestnuts and stock cube.

Cook for 10 minutes on medium heat.

Add the milk and the paste. Season with pepper.

Put in the mixer until smooth.

Serve in bowls decorated with chopped chives.