Wild Mushroom and Chestnut Soup

Peel the garlic and the onion then crush the former and chop the latter along with the celery. Wash and coarsely chop the mushrooms. Spoon the olive oil into a medium saucepan and put it over a medium heat. When the oil is hot, add the onion, celery and garlic, followed by the mushrooms, white wine and vegetable stock after 3-4 minutes.

Bring the broth to the boil then simmer for 15 minutes. When almost cooked, add the chestnuts and leave it over the heat for 5 more minutes. Turn off the heat and let the mixture cool for a couple of minutes before blending it in a food processor until smooth. Then return it to the pan and stir in the soured cream while reheating to the desired temperature.