for 4 person

1 tbsp	olive oil
1	garlic clove, pressed
100 g	frozen peeled chestnut, slightly defrosted, roughly chopped
1 dl	olive oil
100 g	grated Sbrinz
2 tbsp	marjoram, finely chopped
¼ tsp	salt
a little	pepper
1 tbsp	butter
1	onion, cut into pieces
250 g	mushrooms, cut into quarters
½ dl	white wine
4 dl	vegetable bouillon
1 dl	full cream, whipped until virtually stiff
	salt and pepper to taste

How it's done

Heat the oil and sauté the garlic and chestnuts for approx. 3 mins. Add the olive oil, Sbrinz and marjoram, puree and season the pesto. Heat the butter, sauté the onion, add the mushrooms, continue sautéing for approx. 3 mins Add the wine, reduce to half the amount, pour in the stock, bring to the boil, cover and simmer for approx. 10 mins., puree. Add the cream, briefly puree the soup again, season.

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