Add the chestnuts ... the soup into warmed bowls. Garnish each one with the chives and micro herbs. Put the dried wild mushrooms in a heatproof bowl and pour 400ml (14 fl oz) of boiling water ...

Add the chicken stock and chestnuts, bring to a simmer, and cook gently for about 30 minutes until the chestnuts are tender. Purée the soup in a blender ... boiling salted water for 5 to 10 ...

Maybe you're preparing a creamy chestnut mushroom soup or a warming Hungarian mushroom soup. Regardless of the recipe, there's one star of the show: Everyone's favorite fungus. Nobody wants ...

Early in the day or the night before, put the armagnac, prunes, and 1/2 cup water in a saucepan ... Pour in the reserved mushroom juice and the chicken stock, reduce the heat, and cook slowly ...