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.
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RA Antor
[email protected]This soup is easy to make and it's packed with flavor. I love that it's a vegan dish that's still hearty and satisfying.
monnan monnan
[email protected]I love the combination of chestnuts and mushrooms in this soup. It's a really unique and flavorful dish.
Zeeshan Akbar
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
CHILLWILL 14
[email protected]I've made this soup several times and it's always a hit. My family loves it!
AfroMedia Connect
[email protected]This soup is way too salty. I had to add a lot of extra water to make it edible.
Anshita Doorgachurn
[email protected]I'm not sure what went wrong, but my soup turned out really bland. I think I might have added too much water.
AWULA MUGENYI
[email protected]This soup is a great way to use up leftover chestnuts. It's also a very affordable dish to make.
rebecca sheldon
[email protected]I love this soup! It's so creamy and flavorful. I always add a little extra garlic and thyme.
Christiana Ansah
[email protected]This was my first time making chestnut mushroom soup and it turned out great! I'll definitely be making it again.
Dee Nutsgg
[email protected]This soup is amazing! I've made it several times and it's always a hit.
Bongiwe Mzelemu
[email protected]I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Birtukan Ayalewu
[email protected]This soup was a bit too thick for my taste. I added some extra broth to thin it out and it was perfect.
Mmaso Myburg
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The chestnuts and cream balanced out the mushroom flavor perfectly.
Kimberly Gomez
[email protected]This soup is so easy to make and it's packed with flavor. I love that it's a vegan dish that's still hearty and satisfying.
Imran Rajpot
[email protected]I didn't have any chestnuts on hand, so I used walnuts instead. It was still delicious, but I think the chestnuts would have added a more unique flavor.
Mahr Ahsan
[email protected]I followed the recipe exactly and it turned out perfectly. The soup was thick and creamy, with a rich umami flavor. My family loved it!
Ammar Wael
[email protected]This soup was incredibly flavorful and comforting. The chestnuts added a unique sweetness that balanced out the savory mushrooms. I will definitely be making this again!