Chestnut Cream Soup with Shiitake Mushrooms

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

Add the pre-cooked 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.

Meanwhile, heat the remaining butter in a pan and fry the shiitake mushrooms until golden brown. Leave small mushrooms whole, halve larger ones. Season with salt, pepper, and caraway and set aside.