Potage de châtaigne et champignon

How to make

1. 1

   Chestnuts and water put in UNILLOY 22cm casserole and boil 30 minutes to 40 minutes.

2. 2

   Cut it in half while hot, hollow out the contents by tea spoon.

3. 3

   Onions and mushrooms sliced. (one mushroom left for decoration)

4. 4

   Melt butter in the pot, put ③ and stir fry well until it become transparent and sprinkle salt lightly.

5. 5

   Put ➁ and water in the pot and heated. Skim off the scum after boiling.

6. 6

   Toss in a blender to make smooth puree.

7. 7

   Placed back to the pot and warmed. Mixed with milk and smoothen. Add salt.

8. 8

   Place on a vessel, peeled and sliced mushroom for decoration and put in the soup.

9. 9

   Add black pepper as you liking.