Chestnut cream with shii-take mushrooms

Clean the leek and cut it into rounds. In a pot, melt 2 tablespoons of butter and sauté the leek. Add whole sprigs of thyme and crushed garlic, sauté briefly. Then add the chestnuts and pour in the broth. Cook together over very low heat for 30 minutes. Use a lid to prevent too much liquid from evaporating.

Meanwhile, sauté the mushrooms in the remaining butter until soft. Leave small shii-take whole, cut larger ones in half. Season with salt, pepper, and sprinkle with caraway seeds. Set aside.

After 30 minutes, remove the tough thyme sprigs from which the leaves have fallen off. Blend everything until smooth. Pour in the cream and do not cook further. If the cream is too thick, simply thin it with a little milk. Now season the cream with salt and pepper.