Chestnut Mushroom Soup

Chestnut Mushroom Soup

Some of my best memories have to do with the weeks leading up to Christmas. These are cherished times spent with family and friends; and food is always front and center. It is these simple but extraordinary moments that we will keep in our hearts forever.

Chestnut Mushroom soup is elegant and delicious enough for these special times. In this recipe; cremini and shiitake mushrooms are paired with chestnuts that I purchased from Trader Joe’s that were already cooked and peeled. Everything was simmered together with the typical mirepoix and fresh thyme, and then pureed at the end. My husband remarked that while he enjoys my other creamy concoctions, this one was one of the best. Quite a compliment coming from him. Hope you give this soup a try. Happy Holidays!

Fun fact***Did you know that chestnuts are low in fat and have no cholesterol? Also they are the only nut with a serious amount of vitamin C. They also have a sweet, delicate, earthy like flavor which would make them taste wonderful in sweets too.

Chopped chestnuts, mushrooms, garlic and thyme

This recipe was adapted from Food and Wine.com. Chef Michael Tusk. 

yield: 4 to 6Author: Cheriprint recipe

Chestnut Mushroom Soup

prep time: 20 MINScook time: 55 MINStotal time: 75 mins

Chestnut Mushroom soup with fresh thyme is elegant and delicious; perfect for the holidays!

INGREDIENTS:

• 6 ounces cremini mushrooms, chopped
• 3.5 ounces shiitake mushrooms, chopped
• 4 tablespoons olive oil, divided
• 1 tablespoon butter
• 1/4 cup white wine
• ½ medium onion, chopped small
• 1 celery stalk, thinly sliced
• 1 carrot, thinly sliced
• 1 clove garlic, minced
• 2 packs peeled and cooked chestnuts (Trader Joe’s)(chopped)
• 8 sprigs thyme, tied into a bouquet (bakers string) plus a little extra for garnish
• 1 ½ quarts chicken stock
• 1/3 cup heavy cream
• Salt and pepper as you go

INSTRUCTIONS:

1. Set aside 2 cremini and 2 shiitake mushrooms, (they will be your garnish later).
2. Heat olive oil and butter in a heavy soup pot. Add mushrooms and sauté until mushrooms are lightly browned, about 5 to 8 minutes. De glaze with wine, remove from pot when liquid evaporates. Set aside.
3. Add 1 tablespoon oil, then onion, celery and carrot. Sauté until veggies are tender about 10 minutes or so. Add garlic, stir constantly for 1 minute.
4. Add back in mushrooms, thyme, broth and chestnuts. Let simmer about 35 to 45 minutes, stirring occasionally. (chestnuts will be easy to break apart). Taste, season with salt and pepper as needed.
5. Remove from heat, and discard thyme bouquet, let sit about 10 minutes. Now add the cream.
6. In the meantime, slice the remaining mushrooms; and in a small skillet add remaining olive oil and mushrooms. Sauté until crisp and golden brown. Set aside.
7. Next you can puree or use an immersion blender. If you like a smooth soup use a blender or food processor. I like to use the immersion blender because it leaves the soup a little chunky.
8. To serve; ladle soup into bowls and top with crispy mushrooms and a few fresh thyme leaves, enjoy!

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