for 4 people

Soup

1 tbsp	olive oil
2	shallots, coarsely chopped
1	garlic clove, sliced
300 g	frozen peeled chestnuts, slightly defrosted
200 g	mealy potatoes, cut into pieces
3 sprig	thyme, leaves torn off
8 dl	water
1 ¼ tsp	salt
a little	pepper
100 g	sour single cream

Mushrooms

1 tbsp	olive oil
150 g	king oyster mushrooms, in slices
3 sprig	thyme, leaves torn off
¼ tsp	salt
a little	pepper

Serve

100 g

sour single cream

How it's done

Soup

Heat the oil in a pan. Add the shallots and garlic, sauté for approx. 3 mins. Add the chestnuts, potatoes and thyme, briefly sauté. Pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins. until soft. Add the sour single cream, blend the soup.

Mushrooms

Heat the oil in a non-stick frying pan. Add the mushrooms, reduce the heat, stir fry for approx. 5 mins. Add the thyme, season.

Serve

Plate up the soup, top with the sour single cream and mushrooms.

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