Creamy Chestnut and Mushroom Soup

k engels

2 years ago

A Cozy Blend of Earthy Flavors Perfect for Holiday Gatherings

Dive into the warm embrace of winter with this Creamy Chestnut and Mushroom Soup. Perfectly blending the earthy tones of chestnuts and mushrooms, this soup is a tribute to the festive season. Its rich and velvety texture, complemented by the subtle sweetness of chestnuts and the robust flavor of mushrooms, makes for a delightful starter or a comforting meal on its own. Paired with crusty bread or a light salad, it brings the joy of Christmas to your dinner table.

Tips and Tricks

Foraging for Chestnuts: If you’re foraging, look for chestnuts in autumn. Ensure they are firm and glossy. Avoid any that are cracked or have holes.
Mushroom Choice: Different mushrooms offer different flavors. Experiment with combinations like shiitake, oyster, or porcini.

Pairing Options

Wine: A light red wine like Pinot Noir or a full-bodied white like Chardonnay.
Sides: Crusty bread, a light salad, or roasted vegetables.

Creamy Chestnut and Mushroom Soup

Ingredients

14 oz (about 2 cups) chestnuts, fresh or vacuum-packed
10.5 oz (about 3 cups) mushrooms, sliced
1 large onion, finely chopped
2 cloves of garlic, minced

4 1/4 cups vegetable or chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
Olive oil, for cooking
Fresh Rosemary Sprig, fresh parsley or green onions, for garnish

Preparation

Chestnut Prep: If using fresh chestnuts, score them and boil for 15 minutes. Peel while warm. For vacuum-packed chestnuts, simply open the package.
Sauté: In a large pot, heat olive oil. Add onions and garlic, cooking until translucent. Add mushrooms and cook until they release their moisture.
Simmer: Add chestnuts and broth to the pot. Bring to a boil, then simmer for 20 minutes.

Blend: Allow the soup to cool slightly, then blend until smooth or slightly ‘lumpy’, as personal prefernce wins here. Return to the pot.
Final Touches: Stir in heavy cream. Heat through. Season with salt and pepper.
Serve: Garnish with rosemary sprig, roughly chopped parsley, green onions, sautéed mushrooms, or pieces of prepared chestnut. Drizzle cream or olive oil. Serve hot.