Ingredients for 2 people:

• 525ml mushroom vegetable broth
• 50g butter
• 2 shallots
• 200g chestnut(s), cooked, peeled
• 200ml cream
• 100ml white wine
• Salt/pepper/nutmeg

And so it goes:

• Peel and dice the shallots. Heat butter in a saucepan. Add shallots and sauté until translucent. Deglaze with white wine and let the wine boil away.
• Add the chestnuts, pour in the mushroom vegetable stock and simmer for ten minutes. Add the cream, mix until smooth with a hand blender and season with salt, pepper and nutmeg.
• Arrange in bowls and enjoy!