Creamy Chestnut, Mushroom and Thyme Soup

Finely chop ¹/₄ head Onions, mince ³/₄ clove Garlic, clean and thinly slice 75 gr Field Mushroom, pick the 2 gr Fresh Thyme leaves, and coarsely crumble the cooked 75 gr Chestnuts.

Heat ¹/₂ tbsp Olive oil extra virgin and 1 tsp Butter in a deep saucepan over medium-high heat.

Add the sliced 75 gr Field Mushroom and fry for 6 to 8 minutes until golden brown, then set a few aside for garnish.

Turn the heat down to medium, add the remaining 1 tsp Butter and chopped ¹/₄ head Onions to the pan, and cook for about 4 minutes until the onion softens and turns translucent.

Stir in the minced ³/₄ clove Garlic and 1.5 gr Fresh Thyme, cooking for 30 seconds until fragrant.

Add the crumbled 75 gr Chestnuts, 2 gr Vegetable Broth Cubes dissolved in hot 250 ml Water, ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder. Bring to a boil, then simmer on low heat for 12 minutes.

Remove the pan from the heat and blend the soup with a stick blender until completely smooth.

Return the soup to low heat, pour in 30 ml Dairy Cooking Cream, and gently warm through for 2 minutes without letting it boil.

Ladle the hot soup into warm bowls and top with the reserved mushrooms and remaining 0.5 gr Fresh Thyme leaves.