Best 2 Chestnut Mushroom Soup Recipes
Chestnut mushroom soup, a creamy and earthy delight, is a culinary journey that tantalizes the taste buds with its rich flavors and textures. Made with fresh chestnut mushrooms, this soup embodies the essence of fall's bounty. Its velvety broth, infused with the umami of sautéed mushrooms, roasted garlic, and a touch of white wine, offers a symphony of flavors. Complemented by the subtle sweetness of carrots and celery, this soup is a comforting and nourishing dish perfect for chilly evenings or special occasions.
This article presents a collection of carefully curated recipes that explore the versatility of chestnut mushroom soup. From a classic French-inspired recipe that showcases the natural flavors of the mushrooms to a creamy vegan version that caters to dietary preferences, each recipe offers a unique culinary experience. Additionally, the article delves into a hearty slow-cooker variation that allows for effortless preparation and a tantalizing slow-simmered flavor.
Whether you prefer a traditional approach or seek a modern twist, this article's diverse selection of chestnut mushroom soup recipes caters to your culinary desires. Embark on a culinary adventure and discover the endless possibilities of this delectable soup.
CHESTNUT-MUSHROOM SOUP
Closely identified with French cuisine, chestnut soups are low in fat. For a velvety smooth texture, pass soup through a fine strainer after the mixture has been processed and before adding the cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Using a paring knife, make an incision in each chestnut about 1/8-inch deep through the shell and into the flesh, cutting almost all the way around nut. Transfer to a rimmed baking sheet. Roast until chestnuts are tender when pierced with the paring knife, about 35 minutes. Turn off oven. Leaving sheet in oven, remove several chestnuts at a time. Working quickly, place each chestnut in a kitchen towel, and remove and discard shell and inner skin.
- Roughly chop all but 2 cremini and 2 shiitake mushrooms. Heat 1 tablespoon butter with olive oil in a small stockpot over medium-high heat. Add chopped mushrooms, and season with salt and pepper. Cook mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Add onion, garlic, and thyme sprigs. Reduce heat to medium-low; cook, stirring occasionally, until onions are translucent, about 8 minutes. Add all but 4 peeled chestnuts, and cook until golden, about 5 minutes. Add stock and the water, raise heat to high, and bring to a boil. Reduce heat; simmer until chestnuts are falling-apart tender, about 1 hour. Remove and discard thyme sprigs, and let soup cool slightly.
- Pass soup through a fine sieve into a bowl; transfer solids in batches to a food processor or blender, and puree until completely smooth. Add strained liquid, and process 1 minute. Return soup to stockpot, and season with salt and pepper.
- Cut the remaining 4 chestnuts and 4 mushrooms into 1/4-inch-thick slices. Melt remaining tablespoon butter in a small skillet over medium-high heat. Saute sliced chestnuts and mushrooms until crisp and golden brown, 3 to 4 minutes.
- Just before serving, heat soup over low. Stir in cream, and remove from heat. Ladle soup into shallow bowls; garnish with sauteed chestnuts and mushrooms and the thyme leaves.
CREAMY CHESTNUT-MUSHROOM SOUP WITH SAUTEED ROOT VEGETABLES
Categories Soup/Stew Milk/Cream Mushroom Vegetable Sauté Root Vegetable Winter Chestnut Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine porcini mushrooms and 3 cups hot water in medium bowl. Let stand until porcini mushrooms soften, about 15 minutes.
- Using slotted spoon, transfer porcini mushrooms to heavy large saucepan. Add porcini soaking liquid to saucepan, leaving any sediment behind in bowl. Add vegetable stock and chestnuts to same saucepan. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors. Working in batches, puree soup in blender until smooth. Return soup to saucepan. Add cream and 1 tablespoon Sherry. Bring soup to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate. Rewarm over medium heat before continuing.)
- Melt butter in large nonstick skillet over medium heat. Add shallots, carrot and rutabaga; sauté until tender and beginning to brown, about 15 minutes. Remove from heat. Stir in 1 tablespoon Sherry. Season with salt and pepper.
- Ladle soup into bowls. Top with vegetables and serve.
- *Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.
Tips:
- Use a variety of mushrooms. This will give your soup a more complex flavor. Chestnut mushrooms are a good choice because they have a mild, nutty flavor. Other good choices include shitake, oyster, and cremini mushrooms.
- Sauté the mushrooms before adding them to the soup. This will help to bring out their flavor and give them a slightly caramelized texture.
- Use a good quality vegetable broth. This will make a big difference in the flavor of your soup. If you don't have any vegetable broth on hand, you can use water instead. However, the soup will not be as flavorful.
- Add some fresh herbs to the soup. This will give it a pop of flavor and color. Good choices include thyme, rosemary, and parsley.
- Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Chestnut mushroom soup is a delicious, hearty, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover mushrooms. So next time you have some mushrooms on hand, give this soup a try. You won't be disappointed!
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