Chestnut Cream Soup with Shiitake Mushrooms

Clean the leek and cut it into rings. In a pot, melt 2 tbsp butter and sauté the leek until translucent. Add the thyme sprigs and crushed garlic and roast briefly.

Add the chestnuts and pour in the vegetable broth. Simmer over low heat with the lid closed for about 30 minutes, so that the liquid does not reduce too much.

After 30 minutes, remove the thyme sprigs from the soup. Finely blend the soup with an immersion blender. Stir in the cream (do not boil further). If the soup is too thick, thin it with a little milk or broth. Season with salt and pepper.