Mushroom soup with chestnuts (FOODURISMO.COM)

Mushroom and Chestnut Soup
Ingredients
400 grams mixed fresh mushrooms (portobello, white button, cremini, chanterelles, porcini, shiitake)
30 grams dried mushrooms (shiitake and porcini)
400 milliliters vegetable broth
400 milliliters hot water for soaking the dried mushrooms
200 milliliters heavy cream
2 small leeks, white and some of the tender green
4 green onions or 1 shallot
200 grams cooked chestnuts
20 milliliters olive oil
1 small potato, cubed (about 150 grams)
40 grams unsalted butter
1 tablespoon cornstarch
Salt and pepper to taste
Instructions
Soak the dried mushrooms in the hot water for at least 20 minutes.
Heat the olive oil in a large saucepan over medium heat. Add the leeks and green onions and season with salt. Sauté until softened, about 5 minutes.
Add the fresh mushrooms and cook until softened, about 5 minutes more.
Add the dried mushrooms, vegetable broth, and soaking liquid. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the mushrooms are tender.
While the soup is simmering, melt the butter in a small saucepan over medium heat. Whisk in the cornstarch and cook for 1 minute.
Add the cornstarch mixture to the soup and stir until well combined. Bring to a boil, then reduce heat and simmer for 5 minutes more.
Stir in the heavy cream, potatoes, and chestnuts. Season with salt and pepper to taste.
Puree the soup with an immersion blender until smooth.
Serve hot, garnished with your favorite toppings, such as sour cream, croutons, or grated Parmesan cheese.
Tips
For a richer flavor, use a mixture of fresh and dried mushrooms.
If you don't have dried mushrooms, you can use additional fresh mushrooms or omit them altogether.
If you want a thicker soup, you can add a little more cornstarch or flour.
For a more elegant presentation, you can serve the soup in individual ramekins.
Enjoy!